I am going to brew my first ezcaps drink tomorrow and I was just wondering where in the house should I store this? I read it should be at 68-80 degrees. Where is that? My house is usually about 63 degrees, I thought to maybe put the bottle in a cabinet and wrap it in a heavy blanket? Any ideas?

Hi,

Can you please tell me how to change password ?

I'm wanting to make a "type" of Mike's Hard Lemonade or something close. Anyone had any luck?

Hey everybody! I’m new here, but I’m happy to have found such a great forum. Thank you for sharing helpful info here.

Hi all,
it seems like e-z caps are very good product, but there's one thing bothering me; once I was told that fermenting in plastic dishes could produce chemicals that could be dangerous (toxic). Is there anyone who know something more about this?

I was wondering if using a glass bottle with e-z caps would be OK as well ?

Cheers!

Hello everybody. I am here to take advantage of the new member section and say hello:=) I live in Santa Rosa (very nice city you should check It out.) Joined earlier today and so far so good. Thanks for the warm welcomes.

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I use a two liter bottle with apple juice and 2 cups of sugar and 1/8 tsp of yeast. I let it ferment for two weeks or until I no longer see bubbles. Now I'm wanting to transfer it to bottles in 12 ounce bottles with carbination. How much sugar do I add to each bottle and how long does it take to carbonate? Thanx

www.e-z-caps.com/purchase.html

"supplies are limited"

Hi

I have made a good few batches of various drinks now and am very comfortable with the EZ-Caps system, but always seem to have a problem getting that last bit of sugar to completely ferment out. I am only using an OG of 1100 but don't seem to be able to get the final SG down under 1010 which gives me a sweet result which I do not particularly like. I have tried longer fermentation times and adding more yeast, but still seem to hit that 1010 barrier on some batches and cant get it to shift which makes the brewing a bit hit and miss.

Any ideas of ensuring a dry finish with no sweetness?

Cheers

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