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It may be the yeast balls you are using, the yeast is dying off before all the starch is consumed. I would use less rice per grams of yeast. I use onto yeast balls(xxx.ontoyeast.ca) and my wine turns out very dry. I use 35g of crushed yeast per 2.2lbs of dry rice. To get a good consistant...

:mad:

This may sound crazy, but I did read a post a while ago, where someone added Green Apple Jolly ranchers, and apparently it acheived the green apple flavor. A bit unorthadox, but hey why not its all about experimentation right. :tank:

Yes, aging will for sure improve the flavor, I make Barolo quite frequently and the flavor really starts to improve at about the 3 month mark, and just keeps getting better from there. When it is young I find it really has an off flavor and is not very tasty.

If you are using onto yeast balls, it says on their website to use 35grams of yeast per kilo of rice, I weighed them and it works out to approx 5 yeast balls, I believe it also says on the bag that 1 lb of yeast balls to 19 kilos of rice.

Depending on what yeast you used and if you made a starter or not, and temps, it may take a couple of days before active fermentation starts. The last batch I did took about 3 days before it really took off.

You can't use a bucket for your secondary as you need to limit your headspace to elimnate oxidation. You will definitly need the proper size carboy. As far as the primary that won't matter as much but you need a food safe plastic. Garabge cans have a tendency to leech chemicals into your ferment...

I just tried stovetop pasturizing yesterday for the first time using my 1L grolsch bottles yesterday. I had backsweetened cider(carmel apple recipe), I used one test bottle to monitor the temps. Here was my results, the internal temp of my test bottle hit approx 150 degrees after 10 min sitting...

I just bottled my first batch today. At 2 weeks that is exactly how mine looked. I left it for 21 days total. My batch ended up with a very high ABV I'm guessing about 20%. One 8 once glass hit me hard.

Doing up my very first batch tonight. 10lbs dry, Short Grain(Sushi) Rice in a 5 gallon bucket with airlock, planning on using 10 yeast balls. Cooking the rice in my rice cooker which only holds 1lb of rice at a time and takes approx 22min for each batch. Gonna be a long night. :D I am planning...

I should recieve it sometime next week. I have everthing ready to start my first batch.

Just ordered 2 lbs of yeast balls from these guys http://www dot ontoyeast dot ca to try making my first batch of rice wine. Can't wait very excited for this.