Has anyone tried coconut water before? I have a liter, I put 1 cup of sugar, 1/8th tsp yeast, 1 tablespoon of raisins. Not sure if it will be carbonated, I accidentally loosened cap and let some air out. I was going to add more raisins, but it looked like it was about to erupt, so I screwed back on. I might let it sit a day or more.

How is everyone else getting the yeast and leftover residue out of the bottles, i'm using coffee filters out of a coffee machine but im just curious if there is more fluent ways of doing it.

For those of you out there that are not familiar with water kefir....well, you should be! It is a great way to make delicious sodas that are low calorie and full of probiotics. You can make any flavor you want and the "grains" that you use to ferment can be used over and over again, indefinitely. One problem that I see many people having to deal with is, on the second fermentation, to get a nicely carbonated drink, pressure has to build in the container. I've seen people using expensive equipment, special bottles, etc. Even then, there are many stories of having bottles explode. :o Another way around this is to remember to "burp" your bottles on occasion. Uh, not gonna happen....I will forget. The absolute, most perfect solution to this is the E-Z Caps! I can't believe how simple it is to brew up a nice, healthy, tasty, fizzy soda with these!!!! I'm in love with this product. :lol: :lol: :lol:

Now, I know I found this product for brewing...But there really is no better solution for getting the absolutely, deliciously fizzy drinks without worrying about having to clean a kitchen or refrigerator full of broken glass and juice.

Here are a few recipes for water kefir out there:
Add vanilla extract = cream soda
Add lemon juice = sparkling lemonade
Add grape, apple, cherry, pomegranate, etc = fruit soda
Add ginger = ginger ale

The possibilities are endless! And for you die-hard alcoholics....It does contain a slight bit of alcohol. You can ferment it even more to get it higher, but the second 24 hour fermentation is safe for kiddos. Oh! And for the "tree-huggers", you will be repurposing a 2 liter bottle that would otherwise end up...somewhere.
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Did you know people use EZ Caps to make a variety of other things such as kefir, kombucha, compost tea, apple cider vinegar, and others?

Here's a special forum just for those uses. If enough interest exists, I will make sub-forums dedicated for each specific use.

Sorry if this has been asked before. I'm new to E-Z Caps, and I couldn't find the information on the Forum.

I have an old copy of "First Steps in Winemaking" by C.J.J. Berry that was passed down to me by my Uncle. It's an old 1950s Canadian version. It does have American conversions, but I'd like to know guidelines on how to convert regular brewing recipes to E-Z Caps versions for two liter brews.

Thank you, Mike.

may be dumb question but............................It has been sitting now for 4 days, I want to taste it, how do I go about this?

Can you ferment tomato juice and make a bloody Mary :roll: in a bottle?

I apologize if this has been asked before, but I am brewing my first batch and I'm not sure if I did something wrong. I basically used the default cider recipe from the instructions, adding 2 cups of sugar and filling the bottle 90% with apple juice (I was hoping for a stronger, dryer cider). However, after 10 days fermenting in my pantry at ~72F, i don't see any bubbles rising anymore (there were modest amounts earlier), but when I taste it, its still sickly sweet. Am I being too impatient? Should I add more yeast? Is there something I'm missing?

Thanks!

I ran out of EZ Cap yeast and i used another brand of yeast to make some wine. After a week it didnt do anything I reordered ez cap yeast . Can i drain the old yeast and reuse the juice from the previous batch ?

I just got my EZ caps which I ordered because I'm a newbie and wanted something real easy. Note - I am making ethanol for shop/lab use, not for drinking.

I made a 2-liter batch using 1 pound of can sugar, and about .5ml of the EX Cap-supplied yeast. I heated the water to 100 degrees to facilitate dissolving of the sugar. I then let it cool to about 85 degrees F, then I added the yeast.

I placed the 2-liter loaded reaction vessel in my garage cause its much warmer than my air-conditioned house. Its around 80-85 degrees.

After 3 days the reaction vessel looks like nothing is happening. Its a little cloudy, but there is no motion, no gasses, no smell.

Am I doing this correctly? Is it working? Did I do something wrong?

pH today is exactly neutral (7).

I tried to upload a picture but it didn't seem to work.

I really need some advice here...

- Keith
Columbus, OH