I "brewed" a beer that was described as "Chinese Rice Wine", but it is 50% grain so I will call it a beer!
Recipe: 18 liter batch; 2.5 kg boiled Rice, 2 kg sugar, a cup or so of raisins and one lemon. All the ingredients are poured into the fermenter. Yeast: S-04. Fermented for 2 weeks OG: 1,020. FG: 1,040!
Could it be that the rice/lemon/raisins added more body or other unfermentables to the beer?
The beer has a "Old School Ginger Beer" taste and aroma. Very drinkable.
My hydrometer is working fine as I kegged another beer and the readings were correct and I brewed another beer and there the readings were correct.
Note: the recipe is not exact as I can't find the notes now.