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It should smell like cotton candy when it's working right, at least my 28 successful batches have. I dumped 4 when they smelled.

Is that refrigerator plugged in? 61° is pretty warm.

I use a long glass straw then crack open the jar, stick it to the bottom, thumb on then a quick taste. It should be sweet as hell. I've dumped 2 batches that were sour after a week (out of 31). No need to let it go longer hoping it will get better.

I noticed that wine made using Jasmine rice didn't separate in the fridge nearly as fast as sticky rice, like 2 days. Also lower yield. Just made my 31st 4 cup batch. All at a constant temp of 84°F. Last was sweet and plenty alcohol at 14 days. Steamed and little water after cooling below 80°...

I agree 11 days is short. I like the taste. My favorite was a 5 cup steamed batch that went 39 days. Mixed 1tsp sugar and cornstarch with the yeast. No water added. Very sweet and a kick! Very little (comparatively) rice unused.

I've made 29 batches, mostly 2-4 cups and use a steamer lined with cheesecloth and steam for 45- 1 hr. Seems I add about a bottle of water when adding yeast (85° or) because it won't break apart otherwise. Always sweet batches. I go for around 11 days. I also have used the electric steamer...

Update, I made 2 containers and "squeezed" one early, 13 days and this stuff kicks ass. First sniff and the alcohol comes through. Seems thicker and quite tasty, and I like it. I think I can taste sweet potatoes, love the color. Container info is wrong.

I started using your balls and made my 1st 5 cup steamed sweet rice batch, 10-30-13 and only have some liquid, no separation, still going. I found "yeast discs" and have made 19 batches since. I have liquid in 3 days and lots in 5, and harvest at about 10 days or so. Consumed 9 batches, 6 were...

I was bottling some rice wine (2 weeks) and had some ginger left over in the food processor. I put several tablespoons in the funnel/strainer and poured my wine over it. Wow, what a great flavor! Brings back the memories of the original Cock & Bull ginger beer of the 50s. You know when you...

I was bottling some rice wine (2 weeks) and had some ginger left over in the food processor. I put several tablespoons in the funnel/strainer and poured my wine over it. Wow, what a great flavor! Brings back the memories of the original Cock & Bull ginger beer of the 50s. You know when you...

I made a 4 cup batch of sweet rice and purple sweet potatoes. Rice and potatoes steamed together for 45 minutes, cooled, then mixed 8 of my yeast discs. Into the dark at 84°F. Anyone try this?

It seems yeast consistency isn't. Two identical batches at different times, one sour, one sweet. I take notes too. BTW, is that yeast dust harmful?

Seems the sugar AND/OR 1 day more fermentation soured my small batch. I believe the yeast DISCS are responsible for the sweeter but slower results. I have 4 more batches going to confirm this. I have noticed the steamed rice is dryer and benefits from a little water when mixing the yeast...

Three Ladies Brand, Sanpatong Sweet Rice. The secret is warm temps, at least for the first several days. BTW, no mold...so far

I believe your balls are more "potent" than my smaller flattened discs. I used 2 discs per cup. Your balls were 1 ball per cup. Here are some results.

Exactly my thoughts. I figure the rinsing is for a nice presentation, which we don't care about. I just made a 2 cup batch. Soaked an hour or so, no rinsing, dumped on steamer with cheesecloth for 30 minutes. Cooled, spread, added 6 yeast tablets, mixed. A little dry so I added maybe half a...

This turned out like oat meal and any rinsing would wash everything down the drain. I just picked at it with a fork and spread it in the jar with yeast balls powder. The first (steamed) batch that I rinsed, was dryer and just starting off, and it's 2 days older, and used yeast discs.

After making a 5 cup batch with true steamed sweet rice and yeast "discs" I had to try more, that was 4 days ago, it has some liquid so far. I made a 3 cup batch, soak 2 hrs, 2 yeast balls, then stove top with 1:1 rice/water. This turned out more of a glob of rice than the steamed rice with...

I read somewhere that the containers need to be in a warm place for the first few days to prevent mold. I'm curious, how many with a mold problem kept their "experiments" warm? I'm thinking warm being 80°F or so.

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