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Can't wait to hear how it tastes. Racked mine off the oak today, tasted pretty oaky and good! Was going to back sweeten but I'll be away for a week so am going to wait. Did you sample any at bottling?

So my first batch I made the exact same way and by 1 week in i had black mold. I dumped it but that's up to you. Next time, soak the rice first for about an hour and then reduce the amount of water you use to cool it to a 1:1 ratio.

How's everyone's going? I'm going to wait another 2 weeks till I pop the next bottle, hoping some age helps mellow the heat and brings out more honey.

While 6 months is a long time, I've recently found irrefutable proof that age helps this. I bottled after letting it sit for 2 months. The day of bottling, roommate who is a big wine drinker really liked it. Popped open a bottle a week later, roommate said it was even better. I'll be letting...

Will definitely be making this. I'm guessing this stuff doesn't go bad?

Which is... Haha

Getting pretty pumped. At a little over a week in, my 5 cups of rice has started to float on the liquid that has accumulated. Looking good so far...just hope that acetone smell goes away with time

You added it while making the inverted sugar?

Give it some time. It could take a while for this to get started fermenting

So is it the extra moisture that's causing the acetone smell? I have a batch about a week in and a lot of liquid has formed and no black mold but there is moisture inside and I just smelled it for the first time and I have the strong acetone smell.

Just popped open my first bottle of a batch I bottled December 12. It's pretty darn good! Needs to mellow a bit more to tone down the alcohol bite and the welchs taste but its still tasty

Looking good...did you taste any when you racked?

So I bottled this a couple days ago. Taste: medium sweet with a milk taste on the end. Smells a bit green still and strong. I think I'm going to let these bottles age a bit. Maybe a month before I pop open a bottle

As a mead, do you think this will be drinkable right away? I imagine with the back sweetening it should be

Yeah, definitely tighten up those lids and keep it in the dark

Probably be a bit longer but not by any significant time. Mine finished at about 1.002 but then you back sweeten it. I'm about to pop open my first one tomorrow that's been in the bottle since December. Will post tasting notes tomorrow

So close to the finish line! Just racked onto 6 cups of sugar. Nice and clear and smells great!

Well I bottled my first batch last night and drank 3 bottles...needless to say I started a second batch. This time I added a half cup of raisins soaked in Pinot Nior for some added mouth feel but mainly as yeast nutrient. Here's to another 5 gallons of this delishness!

Ok so I decided I'm going to use .22 oz of oak chips that I'm currently soaking in Pinot nior wine. Debating whether I should dump the wine in with the chips

Wasn't light, was in a dark closet the entire time. I'm going to change my water to rice ratio, from 2/1 to 1/1. There was a decent amount of white(good) mold but there were patches of black mold and it smelled exactly like nail polish remover. I was also using sushi rice but I'm going to look...