remember

a day late unfortunately

Set up 10kg of glutinous rice to become rice wine, ill add more water to one of the fermenters later on cause the last batch of rice wine turned out very sweet (about 150g of sugar per liter) and i want some that is more dry this time around

The airlock is already bubbling after leaving it overnight, much faster than last time where it took a few days to get started and where i had used regular short grain rice
I guess the glutinous rice really does make quite the difference in fermentability, now its only a question of the final taste