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I stir to break up the floating mass of rice so that the yeast can better get at it. I started stirring after the first week, when most of the rice had liquefied. I always used a sterile utensil and I haven't had a problem with infection. When I sampled the rice wine after 2 weeks, it wasn't...

I made my first batch in a one-gallon glass jar from Target. After soaking 5 cups of sweet rice for 24 hours, I drained it and cooked it with 10 cups of filtered water in a stockpot, which in hindsight was too much after a full day of soaking. The rice came out to a paste-like consistency. Next...

I made a trip to an Asian supermarket while I was in LA. There were 2 kinds of starters, and I got them both: "Angel-brand Rice Leaven" which comes in 8g packets similar to dry powdered yeast, and "Shanghai Yeast Cakes" which are the ubiquitous Chinese yeast balls. From the Wikipedia...

Is it better to steam the sweet rice rather than cooking it in a rice cooker? I've had problems with under-cooking sweet rice when steaming it (the centers of some of the kernels were hard). Plus I don't have my bamboo steamer anymore. It'd be easier for me to make it in a rice cooker or even a...

Saramc, why do you advise rinsing the rice after soaking until the water runs clear? Doesn't that remove some of the starch that could be broken down into simple sugars and then fermented? I'm wondering if some of the lees/strained rice solids could be used to start the next batch. That would...

I got a couple of these 38mm screw caps with holes for use with 1 gallon jugs. The problem is when I use them with 3-piece airlocks, there's not a tight seal because both the cap and airlock are made of hard plastic. There's no give to either part, so the airlock can't be wedged in properly. Am...