OK. Harvested this batch today. From the original five cups of rice, I wound up with exactly seven cups of wine. And it's potent stuff....
I think it's delicious, although I may not be the most reliable judge of such things; I'm opinionated and have strong preferences. For example, I think the wheaty smoothness of Marker's Mark disqualifies it as a bourbon, although I'd take it over Canadian whiskey. Real bourbon uses rye with the corn instead of wheat, and has a bite to it.
At any rate, no way am I going to tamper with this wine by adding juices, flavorings, ice cubes or anything else. The only thing I'm going to do is chill it, and let it settle while I decide whether to stir the solids back into it whenever I pour a (small!) glass.
The bean pot performed like a champ; making ice wine is now its assigned mission in life. Interestingly, the rice is completely unrecognizable as such. It turned into a batch of somewhat ropy dough, that could almost be mistaken for a thick, well-aged sourdough starter. I'm going to roll it into balls, dry it, and see if I can use it instead of store-bought yeast balls for my next batch.