Racked the 9/17 and 9/18 batches of rice wine or perhaps "hooch" from primary fermentation to glass jars with air locks (H/T to Terry for the recycled jars). End product is close to a "value" Chardonnay after a week or so. Experience says that a little bit of aging in the fridge produces a bit of Sake flavor. Hence the secondary fermentation in glass. Using Champagne yeast this time, first two were bread yeast.