EZ Caps

I thought that I would post some updates of the results of some of the brewing that I have been working on so others can use them as a reference in the future: * Sarsaparilla: http://www.arborwine.com/images/rootbeer.jpg I used this extract and followed the instructions for making one gallon in two 2-liter bottles. (Instead of 2-liter bottles, I also used some 20 0z bottles so I could sample how it tasted after being aged for different periods of time). I used champagne yeast. There was not a lot of carbonation and the bottle that I let age the most and tasted excellent was flat. Next time I will use ezcap yeast and experiment with using the ezcaps. * Hard Cider: I used the ezcap recipe and added 1 Tablespoon of cinnamon and 1 teaspoon of nutmeg. I also used the large apple juice concentrate instead of the normal size. The large apple juice concentrate seemed to make the cider too thick. Large amounts of nutmeg and cinnamon floated to the top upon opening each bottle no matter how long I let the bottles clarify. The fermentation took longer probably becase the cinnamon and nutmeg floating at the top interfererd with the fermentation process. There was 9 % alcohol eventually. I have more enjoyable results with the regular size concentrate and minimal or no spices. * Peach-Grape Champagne: I made this following the basic recipe and using welches peach-grape juice. Excellent result. It is requested when people come over my house. My sister stated this before knowing that I made it myself, ""I actually like this. This is the best wine I have ever had."" Many others didn't believe that I made it until I pulled out the 2-liter soda bottles. * Stout/Coffee Stout (extra dark beer): I used this recipe: http://groups.yahoo.com/group/E-Z-Caps/message/669 (The one that uses spray malt extract). I also used extra dark spray malt and added a cup of 7-11 dark roast coffee to one of my bottles. I enjoyed the reults, but it was very hoppy, which I like, but most others don't. If you like a really hoppy beer, you can't beat this one: http://www.bluepointbrewing.com/images/hopillusion.jpg I enjoyed the result and it had 4% alcohol. The hop flavor was closer to a really bitter pale ale than a stout, but with a dark beer flavor. These are two of my favorite types of beer, but I want to make one that others will enjoy too. Next time, I will use less hops and a hop bag so that the hops do not further bitter the beer during fermentation. The coffee added an excellent flavor. I may also use more malt for higher alcohol content and I may experiment with liquid hopped malt in the can to cut out the cooking process, although this is not really making it myself.ORGINAL POSTER: eezzcap