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The heat thing has proven a problem for many. Yeast seem to handle cold pretty well (just going to sleep) but heat will straight up kill them.

There were also no such things as midichlorians but that didn't stop them...

I always add fruit after harvesting and never pasteurize. We drink it all within a week or two though.

How is everyone smelling these just out of curiosity? Are you opening it? I never smell a thing until harvesting time because that is the first time I ever open it. Maybe that is why mine always smells great...

Citra

Latest batch at a little under 2 weeks. You can see really well the liquid about 3/4 of the way up and nice rice cap with the visible white mold. If anyone wants to try some of this... too bad... its mine.

or try not soaking

It shouldn't be hard to drink at all. What kind of rice did you use? I would say back sweeten with some juice until its drinkable and then try again!

That carrot mead I made was one of the most vigorous ferments I have ever seen. Speaking of it is almost time to try it. I might need to make a creamy okra mead style video for the tasting...

I don't worry about the mold when squeezing.

I would be worried about fungi in the fruit skin messing up the ferment in the early stages. I am more comfortable flavoring with fruit after. That being said, there is nothing wrong with giving it a try...

I have gone to using one of those nylon grain/hop bags and a juice pitcher for straining.

So... just an FYI. I have a beautiful batch going right now. At one week, It still looked dry (patience people). Week two it is just about perfect. Nice cap with white mold spores. Very very good looking liquid buildup about 3/4 up the way up the rice. It is looking quite delicious. Brew it...

Someone has to be a chemist with access to a gas chromatographer. I have access to a GC but unfortunately it isn't really mine so only for official lab work lol.

Wow that sucks... sorry to hear it man.

Did you lose much flavor?

I would agree with others that either a) you got no good yeast/amylase activity out of the balls or b) the yeast were murdered in the prep by heat or possibly food ninjas (those sound dangerous :D)

I came back into this late but you should be easily able to isolate a colony of each fungi by doing a simple streak plate.

The pomegranate was pretty awesome. Reminding me of a Starburst candy when I drank it.

Yes, It keeps fermenting for a while so can kind of carb up. Pasteurization stops this i it bothers you. I kind of like it! lol That looks pretty "gooey". What water to rice ratio did you use? I hope it turns out great for you but it seems like the people using high water content have had...