EZ Caps

Good show!For a little extra bend to the flavor on the White-grape/PeachChampagne, try replacing 25% of your white sugar with brown sugar.It make the flavor jst a little more complex, definately in a goodway.If you plan on adding spices (cinnimon, nutmeg, or cloves especially)to your beverages, I recomend brewing them first, the clarifying,then adding the desired spices. Some spices, notably cinnamon andgloves, will interfere with fermentation. When the fermentation isdone, then add the spicesEnjoy!Willumhttp://mikemojc.home.mchsi.com/--- In E-Z-Caps@yahoogroups.com, "eezzcap" wrote:>>> I thought that I would post some updates of the results of some ofthe> 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 extractand> followed the instructions for making one gallon in two 2-literbottles.> (Instead of 2-liter bottles, I also used some 20 0z bottles so Icould> sample how it tasted after being aged for different periods oftime). I> used champagne yeast. There was not a lot of carbonation and thebottle> that I let age the most and tasted excellent was flat. Next time Iwill> 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 concentrateseemed to> make the cider too thick. Large amounts of nutmeg and cinnamonfloated> to the top upon opening each bottle no matter how long I let thebottles> clarify. The fermentation took longer probably becase the cinnamonand> nutmeg floating at the top interfererd with the fermentationprocess.> There was 9 % alcohol eventually. I have more enjoyable resultswith> 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 itmyself, "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-litersoda> 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 darkspray> malt and added a cup of 7-11 dark roast coffeeORGINAL POSTER: willum