Welcome to easy caps!1. Depends - depends on what your making, how long you let it brew, how muchsugar you added... 99.?% of the time, I would say it tastes 'good' or better!2. Remove from fridge - if there is still live yeast (VERY likely) and sugar(also VERY likely), it will start fermenting again when it warms up. This isnot bad, but expect the flavor to change, the alcohol content to rise, and morebubbles.3. Sit around for a month - I would expect it to 'finish' fermenting; either dueto eating all the sugar or the yeast dying of alcohol poisoning. You may needto put it back in the fridge for a couple days to re-clarify.Ask away! We love helping people make tasty treats!--- "beecool03" wrote:>> Hey Im new to ez caps I was wondering can anyone help me get some questionsanswered.>> How does the beverage taste after your finished?> What would happen if I took the beverage out the fridge after it hasclarified? and I wanted it to sit around my room for a month?>> I have more questions..>> if you have anymore advice can you please help me learned the new ez cap wayof wine making and beer>ORGINAL POSTER: willum

2-3 pounds of berries(depending on how much body you want... I use 3) per 2 liters.At 06:43 AM 5/1/2009, you wrote: I'm in the south (TN) but I can't find any wild blackberry bushes, well ones that have berries. Everyone who knows about it too always gets there first. How many blackberries do you need for a 2 liter batch of wine? --- On Fri, 5/1/09, Steve wrote: From: Steve Subject: Re: [E-Z-Caps] Looking for best price for blackberry juice To: E-Z-Caps@yahoogroups.com Date: Friday, May 1, 2009, 9:03 AM Odwalla has it (odwalla.com, search to find merchants) Also, I have made EZ Caps wine using fresh picked berries. In many parts of the USA wild blackberries grow on the side of the road. I put the berries through a juicer. Then I strained the juice through pantyhose. Then bring gently to a boil add sugar (amount depends on how sweet the berries are naturally) and simmer for 20 minutes. Let cool to room temperature before trying to pitch the yeast. I've done this with fresh picked raspberries and also salmonberries. The wine was OUTSTANDING. At 10:42 PM 4/30/2009, you wrote: >Anyone know of sources for blackberry juice? Just 100% juice not a cocktail. > > > >----------- --------- --------- ------- > >Yahoo! Groups Links > > >ORGINAL POSTER: steve

I'm in the south (TN) but I can't find any wild blackberry bushes, well ones that have berries. Everyone who knows about it too always gets there first.How many blackberries do you need for a 2 liter batch of wine?--- On Fri, 5/1/09, Steve wrote: From: Steve Subject: Re: [E-Z-Caps] Looking for best price for blackberry juice To: E-Z-Caps@yahoogroups.com Date: Friday, May 1, 2009, 9:03 AM Odwalla has it (odwalla.com, search to find merchants) Also, I have made EZ Caps wine using fresh picked berries. In many parts of the USA wild blackberries grow on the side of the road. I put the berries through a juicer. Then I strained the juice through pantyhose. Then bring gently to a boil add sugar (amount depends on how sweet the berries are naturally) and simmer for 20 minutes. Let cool to room temperature before trying to pitch the yeast. I've done this with fresh picked raspberries and also salmonberries. The wine was OUTSTANDING. At 10:42 PM 4/30/2009, you wrote: >Anyone know of sources for blackberry juice? Just 100% juice not a cocktail. > > > >----------- --------- --------- ------- > >Yahoo! Groups Links > > >ORGINAL POSTER: robin

Odwalla has it (odwalla.com, search to find merchants)Also, I have made EZ Caps wine using fresh pickedberries. In many parts of the USA wild blackberries grow on the sideof the road. I put the berries through a juicer. Then I strainedthe juice through pantyhose. Then bring gently to a boil add sugar(amount depends on how sweet the berries are naturally) and simmerfor 20 minutes. Let cool to room temperature before trying to pitchthe yeast. I've done this with fresh picked raspberries and alsosalmonberries. The wine was OUTSTANDING.At 10:42 PM 4/30/2009, you wrote:>Anyone know of sources for blackberry juice? Just 100% juice not a cocktail.>>>>------------------------------------>>Yahoo! Groups Links>>>ORGINAL POSTER: steve

Anyone know of sources for blackberry juice? Just 100% juice not a cocktail.ORGINAL POSTER: robin

My Welches grape with half a can of Welches apple juice was out of this world.I have another one going now, and also trying all apple, all white grape and awhite grape and peach.Can't wait ORGINAL POSTER: robin

So the 'cocktail' mixes with all the extra additives will ferment? I thoughtall the added 'stuff' and acids would not allow the mixture to ferment.My 100% welches grape with a little welches apple juice tastes outstanding.After giving it at least a week before trying again, it came out awesome.It was pretty sweet (which I like). I used one can grape juice (frozenconcentrate) and half a can of apple juice, 1 cup sugar and yeast. It had anice 'kick' but I could have drank the whole 2 litters in a day if I did nothave self control --- "K. J. Hallenius III" wrote:>> --- In E-Z-Caps@yahoogroups.com, "Robin" wrote:> >> > I'm surprised there's not a ton of recipes from people here that have/areusing e-z-caps.>> Here's one that I've come up with:>> Purple Drink Hooch> 1 can frozen "Grape Juice Cocktail" (~15% juice)> ~40oz water> E-Z Cap Wine yeast>> Add all ingredients to 2-Liter bottle, shake vigorously, then let ferment for10 days to 2 weeks. Put in fridge on day 14 to clarify for 2 days. Will tasteexactly like grape soda, but with a little kick. I figure I get around 6%ABV.>> > I'm only 3 days into my first batch and so far it tastes just likecarbonated juice, not 'wine' taste or body at all. I know it's still a littleearly though.>> Wayyyyy too early to drink. A week of fermentation at 65-70deg at least, thena day in the fridge to clarify and chill down will vastly improve the taste andquality of your ciders. Face it, you're not gonna put Spire/Woodchuck/Hornsby'sout of the hard cider business, but at least you'll have something drinkable forlittle or no work!>ORGINAL POSTER: robin

If you are wanting to let the beverage age for that long, then don't doanything.Just let it completely ferment and get completely dry (unsweet). I'm new toe-z-caps myself so I don't know exactly how long it will take but I would say inabout 3-4 weeks all the sugar should be fermented and the yeast will die. Oncethe yeast has died it will settle to the bottom.Since you want to age the drink that long, I would siphon off the wine with atube to another bottle. THEN add sugar to your liking and leave it for 3+months. It should not start fermenting again.Traditional wine makers use campden tables, you can Google those and buy them athundreds of sources, to stop fermentation but I've heard it doesn't always stopfermentation 100%.So, again, I suggest:make recipe with minimum sugarlet it ferment for about a month or more. it SHOULD stop fermenting by then asall the sugar should be gone.siphon to another bottle and add sugarlet stand for how long you prefer--- CAO THANG wrote:>> Dear All,> > I am new EZ cap, I am planing to buy EZ for making the Apricot baverage 7-8%and sweaten the baverage, then store 3 months or more. BUT When I add more sugarfor sweatenness, the fermentation will countinue and LEEs occur at the bottom ofbottle, alcohol increase --> the baverage is not stable.> > Could you please help me the way how to sweaten the baverage ? >> CAO VAN THANG,> HOME PHONE: (08)39318331> CELL PHONE: 0908 825 255> EMAIL: THANG12A1MK@...>ORGINAL POSTER: robin

When you add sugar to the secondary bottle, it will ferment out, just as Cao haspointed out. What you can do is sweeten it with a non-fermentable sugar. Forexample, lactose powder is available at my local homebrewing store, and itsweetens beverages without yeast being able to ferment it. Of course, if you'relactose intolerant, this won't work, but you might also try a non-sugarsweetener (like Splenda in the USA).--- "retiredron96" wrote:>> --- In E-Z-Caps@yahoogroups.com, CAO THANG wrote:> >> > Dear All,> > > > I am new EZ cap, I am planing to buy EZ for making the Apricot baverage 7-8%and sweaten the baverage, then store 3 months or more. BUT When I add more sugarfor sweatenness, the fermentation will countinue and LEEs occur at the bottom ofbottle, alcohol increase --> the baverage is not stable.> > > >> Try to transfer the beverage to another container without transfering any ofthe yeast and then add sugar to desired sweetness.>ORGINAL POSTER: k_

--- "retiredron96" wrote:>> --- In E-Z-Caps@yahoogroups.com, CAO THANG wrote:> >> > Dear All,> > > > I am new EZ cap, I am planing to buy EZ for making the Apricot baverage 7-8%and sweaten the baverage, then store 3 months or more. BUT When I add more sugarfor sweatenness, the fermentation will countinue and LEEs occur at the bottom ofbottle, alcohol increase --> the baverage is not stable.> > > > Could you please help me the way how to sweaten the baverage ? > >> > CAO VAN THANG,> > HOME PHONE: (08)39318331> > CELL PHONE: 0908 825 255> > EMAIL: THANG12A1MK@> >> Try to transfer the beverage to another container without transfering any ofthe yeast and then add sugar to desired sweetness.>I already transfer the baverage to another bottle, BUT when I add more Sugar andstore just 2 weeks, the yeast still grow. Do we need to add any components forstoping the yeast grothORGINAL POSTER: thang12a1mk