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Thanks, it was yummy indeed. It came out to be 9.5, 750ml bottles. The batch I'm fermenting now is a lot less red, I'm doing a test to see if the flavour and abv is affected with less red. Plus, I'm trying to avoid consuming too much of the statin in the ryr.

Here's a pic from my last batch right before harvesting. It came out perfect.

Is there a way to upload hi res photos?

Thoroughly washed rice also steams better, and smells cleaner. This would result in cleaner alcohol, less unwanted aromas and byproducts.

Rice fiber, protein, is not fermentable. It can hinder the fermentation. Packaged rice would have lots of dust containing fiber and protein, and maybe even contaminants. It all comes down to what is considered "good enough" for you, but, if washing doesn't cause any harm and should yield...

I always rinse, just to get the husk dust and other stuff out. I think the fibers and protein in the dust, along with other contaminants may affect the fermentation and quality.

The sugar is not necessary, if you want to sweeten it some people have back sweetened after the fermentation. I actually prefer the higher alcohol and dryness, so I make mine for max abv. Also, not all yeast balls are the same. They can have a big impact on the flavour. Try different brands...

I could sell them to you, but I live in Toronto, and I don't have an eBay account set up yet. How much would you buy them for?

Duplicate

From what I remember from my first white (no ryr) experimental batch, the wine had a different flavour. I've been using ryr ever since, but I'm thinking about doing a white batch again. I've noticed some strange lasting hangovers from the ryr batches, so that's why I'm going to try the white...

Has anyone compared white to red?

This makes me want to try making a batch of white rice wine again. My first batch ever was white, but it was mostly an experiment. Since then ice been making red. Now that I'm more sure of what I'm doing, I think I'll try it again.

Nice, laziness took me over too. I was supposed to harvest yesterday, but now I have to wait until the weekend. I think it'll be ok though, my batch is still bubbling, but I suspect this still be a very dry and potent one

I wouldn't mix it in either, when/if the alcohol is high enough, the mold would probably die, but for now you need the mold, so don't mix it

The rice was bought that way. It was half the price of regular Jasmine, probably because nobody wants it. Besides being broken, the quality of the rice is the same. The pieces are about 1/3 of a full grain. The yield looks like it is better quality and quantity. The smell it's much...

The colour is really nice, it's like a clear ruby red

My latest 16 cup batch of red was made from broken Jasmine rice. I wanted to see if broken rice made a difference. It looks like it did, the wine smells a lot stronger of alcohol and fruitful, and more of the rice has been broken down when compared to whole rice. I still have a week left to...

Strain it with a large cheesecloth folded over a to give a few layers. Then twist the ball until it stops dripping. Keep doing it with breaks in between until the drip becomes thick and chalky. If you want to clear it afterward, bottle it, pasteurize it, then store it somewhere cold for a week

That looks good

I started my 3rd batch, 16 cups uncooked Jasmine