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Sweet! Almost 3 days into my second 5 pound run. Looking very much like the first, will give this one 3 weeks and pull the clear off and dump some more rice back in to see if I can get a perpetual pot going.

Just finished the last bottle of my first batch and was strong-armed to the market under watchful eye of an old friend who only said "do it again. I want more."

Yonder that away

Strained thru a nut milk bag and picture taken when I finished up my brewer's benefit portion. I'll post after settled and racked if there is a noticeable difference. I claim successful first errant brew though. Very nice head change noted!!!

Next batch ought to be crazy good with your input senor Miraculix!

15 days later, I decided to pull out the liquid in my brew. Results - not too dry, not too bitter, the return of alcoholic goodness is slightly less tha water used to cook a kilo of rice. I got this much in a 1 gallon jug plus 2/3 of my coffee cup full. Coffee cup now empty :)

Thanks for the info. Read through posts and noticed no mention of oxygenation yet. Stuck a wand in and blew some bubbles in it for half a minute. Maybe it will help keep from going into too much lactic acid production mode.

I only said better, not excellent. :)

Ahh! Preparation of rice for wine is not best measured by finger joint. How soon would souring become evident? Is it early or after a couple weeks? Is it unhealthy or only unpleasant? The next batch will definitely be better with a bit more knowledge and experience. Hehe, I've made many...

2 liters per kg. Used a wooden dowel to poke about 30 holes through the rice after getting it all in the jug. Will transfer to a 5 gallon bucket and fluff the rice if this stalls. Thank you Miraculix.

Thanks for tip! Will use main thread for future updates.

Hello folks.

First try. 2 kg of Thai sweet rice took about 4 liters to cook in 6 batches, added 6 balls. 46 hours in and see lots of potential based on liquid at bottom of container.

Nice! Just popped a year old ciser bottle and joined in Temecula.

Make that Kveik ;-)

Turned over a rock on the Google search engine and found info on Kevin yeast that says I can make mead in the desert in summer. Yessss!