Actually, I've almost decided to make a 5UK gallon of 19% rice wine as (if it is anything like saké) the flavour should
seem natural enough at that volume. The amount of sugar required is horrific, but it's an interesting idea.

Presumably it would be a good idea to feed this fermentation with sugar rather than starting it off with all up to 12 KG
of sugar in one go?! I am using Gervin GV26 yeast, but it sounds prudent. I'm still guessing what OG to aim for if I
work this way...

Jim