I am having interesting results so far with my batch. After almost a week, I still have my 3 mason jars. One all Sweet rice, one all Jasmine rice, and the other a combo of the two. In the jar that is all sweet, there is a LOT more liquid. The combo jar has a decent amount of liquid, and the Jasmine rice jar has the least amount of liquid.
Not sure what any of this means, but maybe the "sweet" ruce has more readily available starches/sugars to convert for the yeast. I will measure the liquid in the end, but the jasmine rice is either slower to produce the liquid, or is just prodces less in general.
FYI: All jars started with pretty much the same amount, cooked the same way, and same size jars. Im excited to see the taste differences in the 3 types. I used about 1 ball per cup of uncooked rice.