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:ban: Am happy to report that I do not have a mess. The bottles I used (see earlier post) seem to have a good seal, but I don't think they'll let the pressure build up too badly. Wife reports that the bottle didn't even go *fump* or hiss.

Well, I just read this. I'm at work and have warned my wife to vent that sucker very carefully (told her to wrap the bottle in a towel in case it explodes). Nervously waiting to hear back from her on chat..... :eek:

Fast? reading this thread, I concluded that by refrigerating it, the fermentation would stop.

Well, today was day 21 of the rice wine experiment. I went into H Mart in Atlanta and bought what I thought was the correct rice, cooked it, drained it, crushed the yeast, and mixed it all up. Tossed it into a gallon jar and set it on a heat pad on low... And waited. I felt like a kid on...

How about weekly pictures? Tomorrow is 21 days for me. I'm going hiking tomorrow and then I think I am going to sample :)

So I read the first few posts of this article... and I'm thinking I'm just about there. The picture shows the state of my project at two weeks. Is this sort of what it should look like? It's been sitting on a warming pad (on low) in my office. Within a day, there were bubbles and liquid...

Has been started. This thread has been most excellent reading. Looking forward to watching the process.