I started this batch 2 weeks ago using saramc's basic recipe from the beginning of this thread (4 cups sweet Thai rice cooked and cooled, layered with 3 yeast balls, 1/2 c red yeast rice ground in a food processor). It was at 75 degrees for a week and is now at 68 degrees. In the first 3-4 days quite a bit of liquid appeared, but hasn't changed since. It's quite clear, and looks good- the only thing that concerns me is what has come up in earlier posts- white mold on top. I assume it's ok, but my paranoia won't go away! If some rice wine vets could take a look at the pics I've posted and throw out an opinion, let me know- thanks!