Sorry if this is a repeat question (I have been reading the thread, but it is a loooong one!).
I attempted my hand a rice wine. I got some chinese yeast balls, and I used a glutinous rice. At the request of a friend (which is where i might have gone wrong, but she was the one that asked I try this) I added in a bit of sugar to the water as I cooked the rice. I cooked it, and then did a layer of rice, then a bit of yeast, and more rice and yeast and so on. Set to ferment. I did use clear wrap to cover with a rubber band that lets some air escape at a slow rate (almost like a poor mans Co2 lock).
about 3-4 weeks later there was lots of liquid, and some of the rice had fallen while at the top there was a large glump of... rice that was obviously completely eaten. I strained out my rice wine, and got more than I was expecting.
Now for the question: I see most of you have sweet wine. Mine is STRONG, and tart. There is a bit of fruitiness to it, but it is so very dry and tart.
Where did I go wrong?