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The first batch I did with sushi rice and yeast balls had a rice cap at the top. I just left it to do it's thing. This batch I was losing patience and I shook it. Now it's bubbling nicely, I'm so glad I shook it. I'm not sure what would have happened if I didn't, but it seems like the cap...

Does anyone shake/swirl the fermentation? Mine was pretty dormant until I shook it a few days ago, now it's bubbling like crazy. Also I was worried about the rice being to dry and not steamed enough, but the rice is almost completely eaten away. I just shook it up again and I'll leave it a...

I agree! It sounds similar to sake stages

Looks good, nice jars too.

Good call, plums sums it up nicely

Those look nice. I wonder how it'll turn out with that little amount of yeast, but it seems like you already have liquid forming, which is a good sign

The sweet smell is similar to tropical fruit, it shouldn't smell like chemicals. It should smell nice around the lid off the jar without even opening it

My batch was looking still, it had a thick crust on top which was separating from the rest of the rice under it. I shook it up and after a day it is bubbling vigorously

Acidic, I'm interested in the 12 month results!

Has anyone found a device to accurately test abv% ?

Ok, so my batch is coming along. The mold grow on top is much different than last time though. The last batch I made with sushi rice and yeast balls grew a white crust layer on top, it was even coloured and didn't have any hairs. This time my batch is with Jasmine rice, yeast balls, and RYR...

How did the drier rice batches taste? How long did you let them ferment?

It's only been 3 days, maybe I'm just being impatient because I'm unfamiliar with Jasmine rice

Damn, that's exactly what I'm seeing. There's some fuzz on top, but it looks way too dry to yield any good quantities. Tamarlane: Did your batch taste ok? Arpolis: I should have soaked it. I read a lot about being careful about soaking, because it could make it sour. I did however add...

I may have screwed up my second batch. I used Jasmine rice, and I steamed it for almost 2 hours on medium heat, but it turned out kind of firm. That's the only thing I'm worried about. When I used sushi rice, the texture was perfect, but this time I think it may be too dry. Has anyone had...

Thanks everyone for the info! Trbig: I plan on doing three small 2 cup batches in different jars. I'll weigh 2 cups of uncooked rice and add that weight in water into each ferment jar before sealing. I'm looking forward to the results. Leadgolem: I was thinking about adding some whites labs...

That makes sense, I'll try it out that way for my next batch. I have the same issue with fridge space, but I'll fit it somehow. Thanks!

Yes, it had the full 21 days, I harvested and bottled on the last day. Does the second fermentation you suggested reduce sugar/increase alcohol? Why bottle first before second ferment then pasteurize, instead of leaving the first ferment longer then bottle pasteurize?

Hi everyone, this is my first post, I think. I've read everything here and a lot elsewhere. I've done one very successful batch so far, 2 cups California sushi rice, 2 crushed yeast balls. The rice was streamed, not soaked at all. I yielded about 500 ml of wine, then I pasteurized it, and put...

That's the RYR I just bought for 99 cents at a local Asian food market in North York, Ontario