As an amateur brewer I was interested in this thread
I followed a whole load of other threads and settled on sticky rice. No water . Just sticky rice and a chinese yeast ball ( about 40pence for two ).
A very simple start. Things might get a bit more complicated later ( cold crash it ? maybe flavour it.)
This Chinese ball yeast is rices best friend and will break down the rice to H2O and alcohol at about 20% which is as high as you can go without distilling. All yeasts are not equal . A yeast that loves grapes does not love barley this one apparently loves rice and as it kicks off at what happens to be my indoor temperature is a tiny bit like an ale yeast and I am told will give sherry like flavour to my hooch.
Pics Day one below
It should take four weeks.photo-4.jpgphoto-3.jpgphoto.jpg
I shall post every Sunday with an update and photos.
It had been four days now and my jar opens with a pop and quite complex sulphur and alcohol smell are coming out. Not nasty. There are flavours coming through which to me is odd as rice does not have much actual flavour so far as I am concerned; maybe I should savour rice more.
Today my wifes cousin and her husband came for lunch. Cousin took a sniff and gave it
Anyway watch this spot next Sunday for an update.