Hi, I am new to the forum and just ordered my first ezcaps kit,
Do you guys have any recipes for fruit flavored wine coolers ($eagram'$), strawberry and lemon in particular, is it even possible to make them using the ezcaps system? Thanks.
CHEERS!!!

Q: I forgot to refriderate the yeast after opening does that mean its no good.

A: The shelf life of the EZ Caps yeast at room temperature is a couple of years. Refrigeration extends the lifespan of the yeast indefinitely. I have some yeast that is almost 10 years old that has been kept in the fridge and it works as well as the new stuff. I don't really know what the lifespan of refrigerated yeast is, or for that matter of non-refrigerated yeast but to answer your question, if your yeast has been stored around room temperature (as opposed to say, being stored in the glove box of your car and you live in Phoenix) and it has been less than 2 years, it should be fine. If it has been more than 2 years, it is probably also still fine.

got two fruit meads (melomel) going now.
one gallon and 2 liter batches.
strawberry mead and clementine mead. these will take a few months and i think they'll turn out great!

one gallon:
3 lbs clover honey
2 lbs frozen (are best!) strawberries
cuvee yeast
spring water
stabilizers.

I have found that if I use 2 of the metal mesh strainer ( I got at walmart $2 ea) and place a lg coffee filter in between them and set one on the other and place it over a 1 gal pitcher I can filter my wine very easy. Then I can rinse out the 2lt bottle and refill with my wine. It cuts down the cloudy and any sediment

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Once you hydrate the yeast how is it best to add it to the juice or whatever else your fermenting?

Q: how do you measure 1/8th and 1/16th of a teaspoon ? do you use a syringe or just guess and what difference does it make how much you put in ?

A: 1/8 teaspoon is .06 ml and 1/16 teaspoon is .03 ml. As these are dry ingredients I would not use a syringe to measure unless I am losing something in the translation. Essentially, you can never add too much yeast. The more yeast you add, the faster fermentation will begin and the sooner it will end. The purpose of using a smaller amount of yeast is to stretch it out to make it last longer. Personally, I use lots of yeast and reuse it and it shaves several days off of my fermentation time, but some people don't like to do this.

Thanks for bringing this question to my attention. I will update the instructions that ship with the kits to take metric conversion of teaspoons into account.

Q: I put together a batch of wine using welches red grape and also put together a batch of hard apple cider using apple juice. In both batches I added 2 cups of sugar. They are fermenting at 72 degrees. I'm trying to get the most alcoholic beverage so how long should I wait? I see that it says 14 days but is that long enough to let the yeast die?

A: You can confirm that the beverage is no longer fermenting when it is sitting still and you look closely at it and can no longer see bubbles rising to the surface.

my question is, i put a bottle in the refrigerator for 2 days and it is still cloudy ? how transparent should it be ? how long should it stay in the frig ? would taking off the e-z cap help to fix this ?

If you take off the EZ cap, your drink will lose it's carbonation unless you replace it with a regular cap.

Clarification takes a different amount of time for different types of juices, and people have different levels of clarification that they seek. To get a perfectly clear beverage, it may take longer than two days. The longer it sits, the more clear it gets. The colder it is, the faster it clears.

After I've fermented for 14 days, should I leave the EZCap on when I put the bottle in the fridge?

Don't I want to preserve the carbonation with a non-EZCAP while its conditioning in the fridge? We know the cold crashes out the yeast, so its not like the bottle will explode.

But when I open a fermented bottle of anything before refridgeration, it blows up with carbonation.