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Congrats! Sounds good :)

My batches always turn out crystal clear. I always pasturize right after bottling, and after a few days it's clear

From my experiences, RYR is added mostly just for colour preference and a different taste/aroma. I find it to add an earthier smell and taste, more texture too. The sweetness lessens after aging. If it's too sweet, try adding a little water before closing the fermentation jar for your next batch

Adding 1 cup will be too much, try half cup

That really looks opaque, have you tasted it?

I'm really pleased with my glutinous rice batch, it has aged and cleared really well. The colour is the same a white grape wine, I compared both side by side.

I think someone tried it here a while back, and it didn't turn out well

Sounds like you're on the right track, the sweet smell gets stronger every day, just sniff around the lid, don't open

That's pretty much all you need to do!

I see. Shaoxing wine seems to have a different procedure than what we've been using for basic huangjiu. Complicated indeed :)

I thought huangjiu is exactly what we've been making? I haven't heard of a method involving acidified rice. From what I've gathered from online sources, rice wine made with yeast balls and glutinous rice (RYR optional) falls into the huangjiu category

Wow, that looks a lot like makgeolli! Is it still fermenting?

This is an interesting experiment, can you post pictures? :)

To make the wine drier and less sweet, I usually add water before fermentation. The amount added depends on how full the jar is already, as the rice ferments into wine, more liquid is present and could overflow the jar. Also, too much could make a light wine, not my preference. I usually add...

I have always been curious about ARL, in comparison with the yeast balls. I just bought a bunch of Onto Yeast balls so i think that'll last me 4 batches or so. Maybe when I'm done with those I'll try ARL. I'll keep everyone posted on what happens with the Onto Yeast, I'm thinking maybe in...

Two things I need to start using: 1.Digital scale 2.Coffee grinder

My bottles are still aging, I didn't get a chance to try it on the weekend. You're ryr batch looks good. You use a lot of ryr though

I've noticed that too, ryr with jasmine makes a drier wine with a different mouth feel. I am really enjoying the batches workout ryr at the moment

I've noticed with glutinous the lees get spent more, less material left after squeezing. I usually get around (10) 750ml bottles from 16 cups dry jasmine. I think this time I used only 14 cups glutinous, which is why I got 8 bottles

Nice, that really liquified