Here they are at two weeks. The lower temps here seem to have slowed the process down a lot. My observations are pretty much the same. All of them seem to be slightly farther along then they were last week. The amount of progress they have made I would say is more typical of 2-3 days development though, not a full week.
RYR with jasmine rice: Visible white mold all over the rice. Visible decrease in starch mass. Liquid has now separated a little on the bottom. Strong yeast smell.
RYR with jasmine rice, and distillers yeast: No visible mold, no visible liquid. Mild yeast smell.
RYR with Extra Long Grain rice: Visible white mold all over the rice. Visible liquid in the bottom inch and a half of rice. Moderate yeast smell.
RYR with Extra Long Grain rice, and distillers yeast: No visible mold, visible liquid in the bottom inch and a half of rice. Mild yeast and apple smell.
At this time, I'm not certain if the temperature or using RYR only is the determining factor in how slowly the batches are going. Here is another picture of an RYR batch that also has yeast balls, along with a batch with only yeast balls and oolong tea.
As you can see from the second picture, the RYR+Yeast ball batch has much more liquid in it. Both these batches have been photographed at 14 days. The RYR+yeast ball batch and oolong batches just got started two days earlier. The oolong batch has slightly more liquid in it then my top performing RYR only batch. The RYR+yeast ball batch is outperforming both significantly.
Pic three is from the grains experiment, also taken when everything was two weeks old. I wasn't actually recording temperatures then, or now, but I would say the average temp was some 8-9 degrees higher. That would put it in the high 70's, right now that room is in the low 70's.