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Not sure yet. It is taking a really really long time in the primary fermentation stage. Probably because I didn't add yeast nutrient or energizer. Hydrometer is still changing so I haven't moved it to a secondary or racked it yet.

Thanks for the reply. I am going to just leave it and see what happens. I'm not sure how relavent the sake recipes are because wild rice isn't actually rice its a water grass seed. But thanks for the encouragement to see this through and keep going, its one big and hopefully tasty experiment.

Anyone ever make this? I followed a recipe from a wild wines book. My question is that the rice hasn't opened after addingboiling water at the beginning and 11 days of fermentation. Should I remove wild rice and boil to open? Or leave it as is. The rice is slightly crunchy as if underdone...