Hi, I made wine and its been 6 days. When I refrigerate, do I leave the easy cap on or do I replace with a regular cap? Thanks

How many pounds of pressure in 'PSI' does the e-z-caps hold the liquid at during fermintation?
I live at 5,000 ft above sea level. Will I need to adjust sugar levels, fermintation time, or yeast?
I have just started home brewing with a 'mr beer' kit that I got for Christmas.
I look forward to trying my "e-z-caps" because carbination occurs in the first and only stage of ferminting.
Thanks,

Hello just got my ezcaps and have been fermenting (I think) for 7 days. I saw what appears to be mold on the ezcap slit that is bulging. Is it still fermenting? The bottle is hard and teeny tiny bubbles come up from inside the bottle. I guess I thought it would be more foamy when fermenting. Is it still fermenting? I followed the cider recipe in the instructions and used 1/8th a tsp yeast. :?:

thanks
Kristy

Hello Folks,
New to ez caps here,

I was wondering how much honey and how much yeast for a 2 liter batch of straight mead. I just got the kit yesterday and want to get started. I prefer sweet meads as opposed to dry ones.

Thank you,
Kristy

Hey all,

Just ordered EZ caps, and I currently have 6 2liter bottles of varying types of wine brewing up.

I have sparking white made from 100% pure white grape juice
a wine of black cherry and grape
two 100% grape wines
a Cranberry/strawberry/white grape
and a mix of red and white grape wine

What I've done is made sure (except the cran/strawberry/white grape) all wine I bought was 100% pure juice. I'm wondering what kind of wine this will produce when compared with something like a juice drink that may only contain 50% juice or less.

Also, any tips on getting this to taste similar to a bottled wine? I dont mean I want 90+ rankings on a wine scale, but I also want something could be thought to be a bottled wine, if there was no label, if my formulas wont already produce something similar. I'm not looking perfect quality, but pretty darn good for homebrew quality.

I played with the sugar content a lot too. Adding 1 cup in some and 2 cups in others, and everything in between. Writing down my mixes and labeling the bottles.

My plan is to buy a corker and use my old wine bottles and have enough for me and to give to a few friends, and constantly have some being made. I'm not a wine snob by any means, although a good red wine is right there next to beer with me.

Does anyone happen to have any recipes for a sangria other then making a red wine and mixing the fruit in?

just got me ezcaps, a liter bottle, 2 cans of bybee organic apple juice concentrate, .5 cups of sugar, water, pinch of yeast. 1st day no action, so i added more yeast and shook. the concoction was fizzing away for a couple of days, a thinish layer of bubbles and some off-gassing. now it is completely still. i shook it up twice today, but no more bubbles. it's been a bit chilly, like 60-70 degrees. is it still alive? what should i do? add more sugar? more yeast? drink it?

My wonderful brother got me an EZ caps kit for my birthday, and I finally got around to bottling my first batch. I tried a 2 liter bottle of Motts apple cider (pasturized and vitamin C added, no preservatives).

I added 1/4 tsp of yeast and 1 cup of sugar (well, I think maybe only about 3/4 cups made it in as I have no funnel). It sat in a warm place for about 4.5 days, and I covered it with a box to keep the light out, not sure if that makes a difference.

I made the mistake of opening it fast before I refrigerated it, whoops, cider everywhere! I tried a little tonight and it is wonderful and bubbly! I am taking it to Thanksgiving dinner tomorrow. The next time I will let it go longer, I like it drier but it will be perfect for the rest of the family that likes it pretty sweet.

Love EZ caps! So much fun!

Julie

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I'm attempting to make cider using Louisburg brand apple cider, which claims to have no preservatives or additives. (Still pasteurized, though) I added about a cup of brown sugar to aid in the fermentation. It's been brewing for about 5 days and when I uncapped it to sample it yesterday, I noticed a distinct sulfuric smell. Very unappetizing. None of the other juices I've EZ capped have had this problem. Any idea what I did wrong? Or is this nothing to worry about?
Thanks!