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I used tai Jasmine, and steamed it. The fermentation was four weeks, at around 21 Celsius

Ok, so my last batch came out to be about 17% abv. I shared two 750ml bottles with my family and they all thought it was grape wine. They were surprised by how dry is was compared to my first sushi rice batch. It was dry and a sour with a bit of sweetness at first taste.

Washing doesn't only rinse out starches, but also contaminants. Also, some of the fibe proteins are still sitting on the rice from the milling process. These may negatively affect the rice wine.

It seems normal, this is how the fermentation begins. Let it go for 1.5 weeks, then smell around the lid for progress

The refractometers used for aquariums are to measure salinity of the water. The ones used in brewing measure sugar content, the one I have measures in brix (unit). The sc These refractometers sometimes are auto temperature corrected, meaning the temperature of the sample being measured can...

I'll have an abv posted soon of my recent harvest. It's seems really strong. I have an auto temperature correction refractometer with a built in hydrometer, so once I get around to it, I'll post my findings. Keep in mind, my abv is probably different than yours

I see, it would an interesting comparison experiment

Interesting procedure with the soaked RYR. Have you done it like this before? Have you compared this method with the original mentioned method for using RYR ?

Looks proper

Nice colour!

That's beautiful... I kept mine in a dark green bottle, gives it a really nice flavour, but I didn't have it more than a week in the fridge.

3 weeks is a long time for no activity. There should be liquid in jar by now. What was the texture of the rice after steaming? Maybe it wasn't steamed enough.

Distilling is tricky business, don't do it unless you know what to do.

I haven't done it, but I think after a point of fermentation the yeast would reach it's maximum ability and would stop working. Maybe other mold will take over and create something else. It seems like a good experiment

Thought so, but wasn't sure if you meant the yeast balls

I've read a lot of horror stories on this forum, but I've never had contaminations either. Have you ever tried layering the yeast and rice? I'm curious which method works better...

I see. Yeah, good point about the yeast balls not being germ free to begin with. This stuff is a lot more tolerant than I originally thought

Did rolling the rice into balls make any difference for you? I've read of people doing this before as well, and some have said it worked better for them. I just layer rice and yeast and it seems to work fine. I think rolling it could introduce a lot more bacteria and risk the whole operation

What do you mean you made balls?

I've only finished one batch so far, but I harvested, bottle pasteurized right away, then let it settle, and refrigerated. The solids settled nicely at the bottom so I drank the clear stuff first, then the solids after.