Making LABS. Is 2 weeks too long to ferment rice water?

How do I know when my rice wash water is ready to add to my milk? I know it should smell semi sweet but it still smells like nothing to me.. do I need to wait longer? What temps should I have it at?

First time officially making labs, I have made cheese before but just threw the whey on my compost pile lol this will be going into bokashi among other things. Maybe. Try to make some fermented aloe extract. What else should I do with it?