OK.. so we let this go for at least 21 days. Do you think that's necessary? Do you think it's anything like a normal brew and the majority of the fermentation is done after the first 6-8 days? I know my airlock was bubbling pretty good on days 3-4, but it dropped off after that and didn't bubble any more.
If it's only a difference of a couple percent of alcohol to get a batch every week versus every three weeks, I'd say it's worth it. Opinions?
Mine went to the limits of the yeast in about a week. The mass of the rice reduced significantly. I had about 1/3 of the original mass left over as semi-solid starches in bucket at the end. I honestly think that a 1:1 ratio, fermented at a higher temp for a shorter period is viable path. Drinking a glass right now and it is hard to argue with the results. But as always YMMV.