I started this last 10lb batch on Jan 30th, so it's officially been just over a month, and the airlock is still bubbling @ every 10 seconds or so, but got tired of waiting on it.
Here's what is left of 10lbs of sweet rice.
And the liquid. About 2 1/2 gallons.
It came out a good batch.. tastes really nice. I had been adding 13 lbs of water to the batch. (Weight of rice x 1.3 of water. And yes, that means that I cook the rice the normal way, then after it is in the ferment bucket I add that much additional water to the rice before adding the yeast.) That made a very strong, but very dry rice wine. I don't remember if I cut back the water to 10 lbs of added water or I just added a gallon. I will have to look back, but this batch is nicer. Like a semi sweet where the rice wine with no added water was way too sweet for my taste and the other was a bit too dry, though still good. The wine is now cold crashing out in my garage and I'll post up how much settled out since I like it clear. Then bottle and pasteurize.