Here's the 1 week checkup photo for the water additions experiment. This is actually a day late, I've changed days off and hours. All of the rest of the checkups and harvest will probably be on Saturdays too. Batch contents:
1. 358 grams cooked sweet rice. 0.5 grams ARL. (Control)
2. 358 grams cooked sweet rice. 0.5 grams ARL. 179 grams water. (50%)
3. 358 grams cooked sweet rice. 0.5 grams ARL. 358 grams water. (100%)
4. 358 grams cooked sweet rice. 0.5 grams ARL. 465 grams water. (130%)
5. 358 grams cooked sweet rice. 0.5 grams ARL. 537 grams water. (150%)
6. 358 grams cooked sweet rice. 0.5 grams ARL. 4.5 tsp crushed RYR. (RYR Control)
7. 358 grams cooked sweet rice. 0.5 grams ARL. 179 grams water. 4.5 tsp crushed RYR. (50%)
8. 358 grams cooked sweet rice. 0.5 grams ARL. 358 grams water. 4.5 tsp crushed RYR. (100%)
9. 358 grams cooked sweet rice. 0.5 grams ARL. 465 grams water. 4.5 tsp crushed RYR. (130%)
10. 358 grams cooked sweet rice. 0.5 grams ARL. 537 grams water. 4.5 tsp crushed RYR. (150%)
Not a lot of clues from either appearance or aroma as to how things are going. Unless there is something noteworthy, I'm not going to make written recordings of the appearance.
1. Aroma, rice wine. IE: Yeast, lots of cooked starch aroma. No fruit, no acid.
2. Aroma, rice wine. No fruit, soured milk aroma. Lactic acid may be present.
3. Aroma, rising bread. IE: Very yeast, less starch aroma.
4. Aroma, rising bread.
5. Aroma, rising bread. More alcohol aroma then preceding 4 samples.
6. Aroma, red rice wine. IE: Yeast, fruit, starch smells. This sample has small amounts of visible white mold on the top.
7. Aroma, red rice wine.
8. Aroma, red rice wine and bread.
9. Aroma, red rice wine and bread.
10. Aroma, red rice wine and bread. More alcohol aroma is present then the preceding 4 samples. This sample has moderate amounts of visible white mold on the top.
Nothing really earth shattering this week. Honestly, I'm not expecting much to really compare until harvest time.