07-15-2008, 01:12 AM
Yes, yes, maybe, and yes...Pulpy juice is fine to brew, but sometimes very acidic juices, likeoranges and lemons, can be tough to get started. You can leave thepulpy stuff in, that is your choice. Clarification is the process ofletting the suspended stuff fall to the bottom to seperate it off.You may choose at any time to shake up your juice, I actuallyrecomend Shaking it up once a day for the first 3-4 days to get areally active fermentation going. Don't shake it if you want itto 'clear' in the next 2-3 days.I have successfully made Pize Winning mead using EZ Caps, here's acouple tricks1. Add a little apple or grape juice (1/4 to 1/2 cup) to your honeywater. Honey doesn't have all the extra trace elements (thinkvitamins and minerals) that yeast needs to grow healthy and strong.also, honey is a very complex sugar for the yeast to eat to generatethe alcohol, so expect the honey fermentation to take about 2 to 3times as long as fruit juices. Believe me, it's worth the wait!Willum Proud--- "plato.hedron" wrote:>> I want to turn just about everything I come across into a cider :o)>> My question is this ... What if you have an opaque/pulpy juice tostart with? (i.e. guava juice,> orange juice, etc.). Is there a way to tell when the yeast is donegobbling up all the sugar?> Can bits of pulp stay in the mix? I happen to like super pulpyorange juice.>> Is there anything special that needs to be done, being as youreally can see through it like> apple juice. Do I need to let it ferment a little longer, and howwill I know when it's> "clarified"?>> During the fermentation process, can the bottles be disturb, oreven shaken? I started the> Honey Mead as listed in the recipes that came with my EZ Caps,however, the honey didn't> completely incorporate into the apple juice, so now there is somehoney that's sitting at the> bottom of the bottom. The yeast is eating it up, but very, veryslowly and I looks like it might> take a lot longer than the 2-week guideline in the recipe.>> Advice is most welcomed! :o)>ORGINAL POSTER: willum