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So I'm just reporting on how my batch came out. It's a sour and I don't really taste much alcohol. It's not sour to the point of undrinkable. It's more on point of grape juice but less sweet. Maybe I used too much water. It has been 3 weeks and the liquid separated with chunks of moosh...

So I did a small patch in a jar that fits 800ml. It's been a week since it have been sitting there. It seems to have stop producing CO2. It looks like a big giant goop with in a puddle of liquid filling up to the goop. I'd say right now I think I have probably 300 to 200 ml worth of alcohol. I...

I think chonas is right. It's pretty much that. From what I learn he would have a setup where he would have water at the bottom and the rice with the yeast ball mixed in and steam/ferment at a temperature. The liquor would be extracted while it's steaming. If it's distilling and that is how it...

I see, thank you. Also I want to ask if anyone knows of a technique of where you steam rice along with yeast ball to ferment into droplet of rice wine? I was told, after I said I was going to attempt this, that my grandpa use to make rice wine by steaming the rice with the yeast ball. He would...

So, I want to attempt to try this out for fun. I've read the first couple pages and some stuff from other sites, but I want to know does the rice wine needs to be kept in the refrigerator after the fermentation? What happens if it doesn't? Is there a way to allow it to age?