I have read alot of info from this forum so thought I would share...

5th day of primary fermentation...

1Gallon jug with 2 11.5 oz cans of Welches White/Peach frozen concentrate juice, 4 slices of canned peaches, 24 OZ. of sugar, 2 TBS. of the syrup from the canned peaches, 5 Grams of a white wine yeast. Did not boil the water but did activate the yeast. Shook and mixed a few mins. This was the best start of the batch ....started fast and fermenting like crazy with foam and constant bubbles, I topped off with a little water today on the 5th day. Nice wine aroma.

1 64 OZ bottle with 4 bags of Liptons tea, 1 Chamomile, 1 Green, 12 OZ. sugar, 2 TBS. of the syrup from the canned peaches, 2.5 Grams of a white wine yeast. Did not boil the water but did activate the yeast. Shook and mixed a few mins. Second best start and fermenting well. 0 foam, constant bubbles. I topped off with a little water today on the 5th day. Hard Tea aroma. Odd color.

2 64 OZ bottles, 1 each with 1 11.5 Generic can of grape cocncentrate, 2 slices of canned peaches, 1 tablespoon from syrup of canned peaches, 12 OZ. of sugar each., 2.5 grams of white wine yeast. Did not boil the water but did activate the yeast. Shook and mixed a few mins. Slow start and finally constant bubble, 0 foam. Nice grape aroma.

1 64 OZ bottle, Mixed in I liter worth of generic Tropical punch mix, 4 slices of canned peaches, 2 TBS of syrup, 10 OZ. of sugar. 2.5 grams of white wine yeast. Did not boil the water but did activate the yeast. Shook and mixed a few mins. Very, very slow start. Shook on day 3. Day 5 it is finally showing bubbles. 0 foam. Weak Tropical punch aroma, not detecting any alcohol aroma.

Sorry not very technical. This is my first batch ever and will update when I taste test Great way to clean out the pantry. Constant temp 72 - 74 under clean sanitzed kitchen sink.

Anyone ever try using canned applecauce for making cider?

How important are sulfites in winemaking?

Totally newbie here....can you add slices of fruit, applesauce or fruit from a can as a cheap alternate yeast booster to help the yeast along?

I'm new to fermenting, and to e-z caps. I've noticed the bottles become rock-hard after a few days. I looked online and found some brewers saying excessive C02, which dissolves back into water as carbonic acid, combined w/ high pressure that yeast cells don't like, can actually inhibit fermentation. I'm wondering, does everyone tighten their caps all the way, or should I loosen them until the bottles are softer?

BTW, my first ferment -- the ginger beer recipe left for 5 days instead of 2 -- turned out delicious. But wow was it bubbly! Bubbles kept coming furiously even minutes after it was poured into a glass, makes me think it was over-carbonated...

I tried to get a couple questions answered but my orginal questions haven't been posted yet. So I punted. I used 2 cups of sugar and about a 1/4 of corn syrup. Its day one and we be frementing like mad baby!
I am letting my first two sit until next tuesday a full six days then to the fridge for 2 1/2 days to clarify NEXT friday will be taste test night.

I really want to try beer next I hope I can find a decent one gallon Lager recipe (my hubby likes Natural Ice would like a duplicate). A qestion with a lager yeast am I able to ferment in the fridge? With it being august it isn't cool enogh to let it sit out and will the time be as long with an EZ cap?

Hello
My name is Pat. I just purchased the budget kit and expect it to arrive tuesday! I am so excited! I have purchased old orchard cranberry apple and welch white grape peach for my first two batches. I am curious about the beer and wondered is there a way to just purchase ingredients for a one gallon batch? From what I have read I believe the wine will be sparkling similar to a Spumante ( my favorite). I know to use sugar should I make a simple syrup to ensure the sugars is dissolved or should I use corn syrup from the beginning or a combination? Also I would like an alcohol content of at least 10% I should leave them sit for at least 5 days correct? Oh and are there any other spumante lovers out there and is the finished product close ( keep in mind I like sweeter wines) what did you do to make yours perfect? Thanks for any input!

I put a 2L bottle of cider into the fridge 3 hours ago. It had been fermenting for 4 days 15 hours 40 minutes, so should have reached nearly 9% vol, which is strong enough and brings me closer to the time I can start saving money!

I'd like to ask a couple of questions, based on the details above. I've read some answers, but I'm not sure if these apply to me.

1. When the mixture has cleared, will it be fizzy/carbonated? If not, will it require being "primed" by pouring it into another bottle, adding a couple of teaspoonsful of sugar, then waiting some more time?

2. At what stage should I remove the ezcaps cap and put a normal cap on the bottle? Does this really matter?

3. If I pour the cider from the 2L bottle into another 2L bottle, won't it go flat inbetween me starting and finishing to drink it? This is what usually happens to the cider that was originally in the 2L bottles. Should I pour it into some 1L bottles instead?

hi wot the strongest drink u can make with this sumthing i can have 1 glass of and be drink and wots the recipy

Scotty’s Light Beer 1-Gallon Recipe = 2 two liters
----------------------------------------------------------------------------------------------------------------------------------
Light LME (Liquid Malt Extract) 1-pound = 16 oz.
½ Tablespoon = ¼ oz. Kent Goldings Pellet Hops
1- packet Nottingham Brewing Yeast = Ale Yeast 11g packet Use ¼ teaspoon per 2-liter
1-string closure bag (for hops)
large stainless steel pot and spoon
14 Cups Water = 3.5 liters
A thermometer
A funnel
2) 2-liter Pop bottles and 2 ez-caps
-----------------------------------------------------------------------------------------------------------------------------------

1lb of LME per gallon of beer. This can be reduced slightly or increased depending on if you want a dryer beer with lower alcohol content or a higher alcohol fuller bodied beer.

1. Put ½ Heaping Tablespoon= ¼ oz. of hops into bag or coffee filter. Tie shut. I bought a bag at the local Home Brew Store.

2. Weigh 1lb of Light liquid malt extract LME. 16oz.

3. Bring 14 cups of water to a boil on the stove. (Lid off) 3.5 liters.

4. Once at a rolling boil, remove from stove, set in sink and add 1lb of Light LME, stir well with a sanitized steel spoon.

5. Place the bag containing the ½ Heaping Tablespoon =¼ oz. of hops into the wort and place back on stove over a medium low heat for 30 minutes. (Low boil) with lid off.

6. After 30 minutes, remove the bag of hops.

7. Remove from stove and place in sink filled with cold water and ice being careful not to allow any water to run into the pot. Allow wort to cool to at least 75-80° F.

8. Using the funnel, pour an equal amount of cooled wort into each 2-liter bottle, top up any remaining space with room temp water to within 2-3 inches of the bottle mouth.

9. Pour 1/4 teaspoon of Nottingham Brewing Yeast into each bottle, screw on an ez-cap and shake for a minute or two. Then place in a dark location.

10. Allow to ferment for a total of 5-7 days. Shake up at least once or twice during this time. I fermented at 72 degrees, it took 6 days.

11. Remove ez-caps and screw on the original regular caps. Place upright in fridge for 2-5 days.

You should notice that the yeast has settled to the bottom. At this point you can either pour it directly into glasses or a pitcher to drink or you can pour it into another clean 2 liter bottle to drink later. When pouring, be careful not to pour the yeast sediment from the bottom. This is good for you if you drink it but will make the beer cloudy. Also, if you save this yeast you can reuse it for future batches!

This beer has a specific gravity reading of 1.041 with potential alcohol of 5.6%