--- "tedoe8" wrote:>> *I was wondering had anyone used the yeast on its own. I am a about 10 winebatches into my hobby and I have a concentrate recipe that I want to mimic (on alarger 5 gallon batch). Will I still have a faster ferment with the yeast thatcame with the caps...or will it got slower due to not using the e-z caps?>> *Also, must I store the fermented beverage in the fridge, or is this only whenI carbonate the beverage?>> Thank you!!!>Works fine, just use a balloon with a hole in it to ferment.ORGINAL POSTER: justin

*I was wondering had anyone used the yeast on its own. I am a about 10 winebatches into my hobby and I have a concentrate recipe that I want to mimic (on alarger 5 gallon batch). Will I still have a faster ferment with the yeast thatcame with the caps...or will it got slower due to not using the e-z caps?*Also, must I store the fermented beverage in the fridge, or is this only when Icarbonate the beverage?Thank you!!!ORGINAL POSTER: tedoe8

Hi allI just ordered E-Z Caps and am looking foreward to making my first batch!!!I have been reading here and there are some great receipes.The question I have is how much sugar for a wine cooler type sweetness? Thereseems to be quite a bit of difference in sugar which I am sure just adds up topersonal taste. What do you think is a good ammount with apply juice and whitegrape to get a good sweet taste with about 7-10 days of fermentation?ThanksRobORGINAL POSTER: rnrphoto98

Probably not, just be sure to use enough yeast. The way to visually check,though, is to watch your air trap. When the bubbles stop (or come REALLY slow),then its ready for the next step, racking, tasting, what-have-you.(You're gonna miss the tasty bubbles, though!)--- "specialtyresin" wrote:>> does the fermentation process take longer when making larger batches. i made agood wine in a 2 liter size and want to make it in 5 gallon jugs, will it takelonger to ferment?>ORGINAL POSTER: willum

does the fermentation process take longer when making larger batches. i made agood wine in a 2 liter size and want to make it in 5 gallon jugs, will it takelonger to ferment?ORGINAL POSTER: specialtyresin

On the 'Easy Red (and white) Wine'our 1 thawed large can frozen grape juice concentrate into a plastic 2 litersoda bottle. If you can't find the big can, you can use thenormal size and reduce water to 80%.I see what you are saying now. It's confusing the way the above is worded liketo only use 80% of the amount of water that you would normally use to make aregular batch of grape juice.Then afterwards in the same recipe it says to finish filling bottle to 90% fullwith luke-warm water.--- Steve wrote:>> At 10:07 PM 6/22/2009, you wrote:> >So make it according to the can like you're making just regular> >grape juice? Why do the EZ Caps instructions say to 80% of the> >required water when using the smaller can? I always thought the> >intention was to have a more 'concentrated' grape juice to start> >with, since the instructions say to use 80% of the water.> >>> What instructions are you referring to? I just looked at the> instructions that come with the kit and it doesn't say anything like> that. When you are filling up your 2 liter bottle only fill the> BOTTLE 80-90% full. The empty space "head room" is necessary to> prevent foam from coming out of the top during a violent fermentation.>ORGINAL POSTER: robin

It is preferred to add the sugar up front.But if for some reason you don't, you can add more sugarlater. Just be careful because as soon as you add anything to acarbonated beverage it is going to get upset. The best way is toslowly remove the cap and relieve the pressure. Then let it sit forabout an hour. Then add the sugar and be prepared to replace the cap QUICKLY.At 10:09 PM 6/22/2009, you wrote:>If I wanted to end up with a sweeter wine would I add more sugar up>front, or the regular amount up front, then after a few days add more?>>How would this affect the alcohol content?>>For example, using one of the standard recipes on the site, it calls>for 1 cup sugar. If I leave this for 7-10 days, then a few days in>the fridge, my last batch turned out on the dry side (and sour too>for some reason). But I want to end up with a sweeter product,>something like the sweetness of grape juice but with a kick.>>>>------------------------------------>>Yahoo! Groups Links>>>ORGINAL POSTER: steve

At 10:07 PM 6/22/2009, you wrote:>So make it according to the can like you're making just regular>grape juice? Why do the EZ Caps instructions say to 80% of the>required water when using the smaller can? I always thought the>intention was to have a more 'concentrated' grape juice to start>with, since the instructions say to use 80% of the water.>What instructions are you referring to? I just looked at theinstructions that come with the kit and it doesn't say anything likethat. When you are filling up your 2 liter bottle only fill theBOTTLE 80-90% full. The empty space "head room" is necessary toprevent foam from coming out of the top during a violent fermentation.ORGINAL POSTER: steve

So make it according to the can like you're making just regular grape juice?Why do the EZ Caps instructions say to 80% of the required water when using thesmaller can? I always thought the intention was to have a more 'concentrated'grape juice to start with, since the instructions say to use 80% of the water.--- Steve wrote:>> Any size can will do. Make the juice according to the> directions on the juice can. Add that juice, sugar (if desired- it> is recommended for a higher alcohol content brew), and a pinch of the> EZ Caps yeast to the 2 liter bottle and ferment.>> At 06:05 PM 6/21/2009, you wrote:> >I really wish the various instructions would list volume.> >> >What size are you calling the LARGE can?> >> >Every local grocery store and Wal-Mart, all in my area have ONE size> >of Welche's frozen grape juice concentrate.> >> >> >> >> >> >------------------------------------> >> >Yahoo! Groups Links> >> >> >>ORGINAL POSTER: robin

If I wanted to end up with a sweeter wine would I add more sugar up front, orthe regular amount up front, then after a few days add more?How would this affect the alcohol content?For example, using one of the standard recipes on the site, it calls for 1 cupsugar. If I leave this for 7-10 days, then a few days in the fridge, my lastbatch turned out on the dry side (and sour too for some reason). But I want toend up with a sweeter product, something like the sweetness of grape juice butwith a kick.ORGINAL POSTER: robin