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I usually go for 30 days, at that point the bubbling slows down a lot, almost stops. Not worth the wait to go any longer imo

I think the reason this doesn't work out is because the yeast needs to start the growth of an ideal environment for the mold. If the mold is just put into a non ideal environment, it wouldn't be too successful in growing.

The black rice really darkened it

Coming along nicely!

I've seen a few recipes where honey and raisins are added together before the ferment. I like things simple, so just plain old rice wine for me :-)

Are you mixing rice wine and mead recipes?

I'm looking forward to seeing the results!

Interesting, how old is that batch? Was the rice steamed or boiled? My batches never turn out like that. I get a thin cap on top with all the liquid under it and sediment on the bottom.

Lmao, no worries :-)

That really turned to mush. Did you stream or boil the rice? My rice doesn't completely turn like that, some grains are less cooked from the steam and stay intact.

Nice liquid forming, looks good

Welcome! These sound like some nice batches you have going. Please post pictures of the progress. I'm curious to see how mixing with flour affects the end product. I've heard of this recipe before, but I haven't seen any results from it. There are so many recipes and techniques out there...

My first batch of white was slightly burnt and some of the rice was stained yellow, like yours. The result was much better than what I expected for a first batch, considering it was burned too. The wine had a really nice sweet malt flavour. I haven't made a white batch since then, but I'd...

Yeah, I've had good results with that amount. By the end of fermentation everything is mush and the abv is nice and high

I'm looking forward to watching this turn into beautiful rice wine, please post pictures :-)

Looks like it's going to be good!

I agree, it could still turn out ok

I used 16 cups dry Thai Jasmine, 1 ball per cup, and an equal amount of crushed ryr per cup. I didn't measure exactly, just used a cutlery spoon and eyeballed the ryr to be the same as the crushed yeast balls.

Nice! I have yet to try ARL, so far my yeast balls have been working well. Maybe next time. What's the price for ARL? Have you noticed any difference with the end product when you do the secondary ferment without the lees? I usually pasteurize right after harvesting, at 4 weeks.

That looks like a big chunk of mold for only 8 days. What kind of smell is coming from the lid off the jar? If there is liquid right under it, I wouldn't be worried