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Nice pictures and write up! How come the third jug has so much sediment and I think you said rice grains too? How did you filter it? I am trying a 2G jar for the first time, I was a bit concerned about filtering it properly. So the jar I got has a tap at the bottom which I'll use to drain...

Seems like a decent batch, do you have pictures?

I just leave the cap. I do give the jars a few twists to stir up the rice though.

Here is my latest rush batch. Trying to get in another harvest for Christmas

I think I need to let my next batch go for 5 weeks, 4 doesn't seem like enough

If I didn't still use them for venting, I'd probably use them for some home made cheese

I bought so much cheese cloth for venting and straining, so I'll just keep using it. Although, I don't use it for straining anymore, I use a nut milk bag, it works much better

It looks like the level had dropped now, I think I'll just leave the cheese cloth because it's not touching any of the rice or liquid.

I'd dump it

Has anyone ever over filled their fermentation jars? I was in a rush and filled my jars to the top. I noticed the cheese cloths were wet the next day and smelled like stale rice. Some moisture must have collected on the cloths and dripped because around the base of the jars is white fuzzy mold!

What about pressing/squeezing the lees? You'll get way more wine

A hydrometer could tell you the specific gravity though

I've never had green mold before, but if you have another jar, I'd say let it go for the full ferment for experimental purposes

Oh, sorry, I wasn't paying attention to when the batch was started. I thought after 8 hours the fermentation started. Four weeks is usually when I harvest.

That's some fast fermentation!

Interesting, looks like a lot of liquid. Is it showing signs of fermentation or just separation for now?

I think it didn't work out for the last person who tried it

Looks good, great documenting!

Add before before putting the lid on for fermentation, this will give dryer wine

The batches let go for 3 weeks were sweeter, the ones I've let go for 4 weeks were dryer and crisp. I prefer the dryer sharp flavour of 4 weeks, so that's all I do now. It's nowhere close to being vinegar, so I wouldn't worry about that.