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

The chimera run has finished
Got a bit over 4L of 62% abv liquor, keeping about 200ml of that white in a little bottle for future comparison and ive got another half liter which im on the fence about on whether its too headsy or good so ill leave that to rest for a few days before deciding
In the end what went into it were the feints of; rum, bourbon, irish style whiskey, smokey wheat whiskey, cherry, grape, apple and pear brandy

The white spirit is very good, hard to describe though as its a mixture of so many things but what stands out are a lot of these chocolatey, grainy, baking goods flavors stemming from the whiskey, bourbon and rum
There is some fruity brightness in there as well but the majority of the flavor contributions arent from the brandys