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They have cheap cracker jars at Walmart & Target that work well. Qt, 1/2gal, and 1 gal size.

I agree. If I had to put my finger on the first whiff I took of this stuff, I would say it smelled like slightly sour yogurt. I think that is why I associate it with lacto. Thankfully the smell is nothing like the taste and everybody says a similar statement when they first try it.

I was thinking this was possibly lacto? Is that possible?

It would be interesting if you did 3 batches, cooked exactly the same and see if there are any tasting notes.

Those yeast balls look interesting. The ones in the small blue package are similar to the ones I picked up in a Vietnamese store locally. They worked great and tasted great. The large package is similar to what others have used on here frequently. The small package with red lettering are unique...

Nice! I am looking forward to the outcome of this batch. I will try to get one started in parallel this week.

No, no flavoring at all. These batches are both jasmine rice, 1:1 ratio with Chinese yeast balls. One batch had a few ounces of RYR added to it.

This is my latest batch. Turned out quite well. I got lucky when I went to the store and a 5lb of jasmine rice was on sale for 3 bucks. Score!

Pop a hole in the rice cap that begins to float on top of the liquid. I think it requires some gas exchange as well as exposure to the available sugar/starch for the yeast/mold to work its magic. Some have had large batches stagnate and not progress as well as the small batches because of the...

Glad it worked out well!

You know, 25lb bags are the same cost per lb on both of these rices here. They run $20-$25 for a 25lb bag. Wish there was a price break, but I have yet to find one locally. I have found that my local grocery store will sometimes run 1/2 off sales on the jasmine in 5lb bags, rice so I just stock...

Same price here,but only available in 5lb bags. Guess I will eat half and make wine with the other half.

Jasmine and glutenous run the same exact price in my neck of the woods. From my batches, I would agree that Jasmine had a better taste and aroma. I look forward to the black rice experiments. I will pick some up this weekend and give them a try also. I also have some strange plump Italian rice...

I have seen black glutenious rice that I want to try. Just make sure it isn't brown rice as other have tried using brown and have not had good results. If you do ferment that dark rice, let us know how it turns out.

Nobody jumped on anybody, only you got defensive. He stated in his post he made sour wine and we both suggested that he measure his rice and water as it has proven to be important in making quality sweet wine. Nobody was lecturing, just simply lending friendly advice. Why don't we keep it that way.

It seems like a ratio of 1:1 - 1:5 seems to be the right ratio to make a good sweet wine that isn't terribly sour. It may be helpful to measure your rice and water. Some have gone over this ratio and the results show it leads to more sour wine.

What was your water to rice ratio?

That looks similar to the black sweet rice. Anybody tried the black rice yet?

I did the same thing and the beer people couldn't keep their hands off of it.

If you keep reading, you will find that the ebay seller posts in this thread and that you can use sweet rice, but jasmine is preferred by most.