I don't have any room left in my fridge.

How do you suppose that I might clarify my beverage without using one? Would a cooler work?

Hello:
My last attempt, the bottle had a bad smell of rotten eggs - just slightly.
Taste was good. I attempted to persere it by adding 1/16 tsp. of Sodium Metesulphite.
Transferring it to a glass bottle and refrigeration, the smell
dissipated to just barely noticeable. Was it the plastic bottle?
Prof. Bob

Well, I got my caps and yeast yesterday and started my first hard cider. I used 100% organic apple juice. I added 1 and a half cups of sugar, and about 1/8tsp of yeast. After 24hrs this is what I've got. Just wondering if it's looking good for the 24hr mark. Seems to be building carbonation already so I think my first batch is going good. Thanks for the product, can't wait to taste it when it's done.

YouTube video of my batch at 24hrs: http://www.youtube.com/watch?v=ey3-F-scu...Tghcd8u6CQ

I am brand new to brewing, and have some EZ caps batches going that don't APPEAR to be fermenting very much after 3 days. There are bubbles forming, but they are not building up it appears, as there is only a thin line on the edge against the bottle. I followed instructions as read on this site and a video on youtube. The receipt I used was like this: (for a 3.8Liter batch): 1.5 cups golden light DME, 1 cup corn sugar, ~1.5 tbsps on hops. Slow boiled for 25 mins, let cool to room temp and added yeast that came with EZ Caps, ~1/4 tsp. AFter 2 days I added maybe another 16th of a tsp to each 2 liter bottle. Both times adding yeast, I shook one bottle and did not shake the other. (Because I saw instructions showing both, so thought I'd try both). They are sitting right around 72-73 deg F. So, my question is, does this sound like normal fermentation, or should I see more bubbles, like I do with the wines I have going???

Rookie question: Must I clarify my wine before I drink it? I have a cranberry wine that's been fermenting for a week and a half that I've been dying to try; is there a purpose to clarification besides making it less cloudy?

Cn anyone share experience using blueberry or something that contains elements like benzoat ( or preservetives)
My experience:
Bought juice without checking first, when all set in a batch the fermentation just wont start.
When I checked, there is benzoate.
The other batch using blueberry isn't starting too.
Does anyone have some experience like me? If yes, is there any way to fix it?

Hello.

First, I have to say that so far, everything looks super legit on these things. I am quite impressed at the ease of use and the low overhead cost. At first, I was somewhat worried about the output quality (not the ez cap integrity.. all seems fine there) as I had tried a bit of a cider after a few weeks and was a little disappointed in the taste. However, I decided to give it a few more weeks, and now the cider is crystal clear and it looks like it's probably ready to be bottled.

Everything I've read suggests that it is OK to leave the alcohol in the plastic bottles, so I think it's fine in terms of the safety aspect. So, I guess my question is... how long can you leave these to age? Is oxygen going to be a problem after a while? Does anyone have any experience "setting and forgetting" these? I'd like to leave my stuff in the 2 liters for several months if possible, as aging is going to help with the taste and smoothness. I'm not in a particular hurry, I just want a good final product more than anything. If I don't have to buy glass to secondary, then all the better as far as I'm concerned. 2 liters are so cheap that I'd obviously rather use them.

Also, I had a quick question about the viability of the yeast over time: I haven't really touched the yeast since I first did a few 2 liters. How long is the yeast expected to remain viable? So far, I think that the ez caps are well worth the price alone without any yeast, so I suppose if it's dead then I won't be too disappointed!

Thanks for your help!

Would it be possible (advisable) to do an all grain beer recipe with ezcaps? I have some glass 1 gallon fermenters (which are filled with fermenting beer right now), but I want to make more beer! Would you use 2 liters (with ez caps as an airlock) for a fermenter? For my 1 gallon glass fermenters I've had to use a blow-off tube because the fermentation was very vigorous (foam and what not was flowing into the tube for at least 24 hours straight), I worry that the ez caps my get clogged from excessive krausen or at least make a mess. Does anyone have experience with this? For a recipe I'm thinking something basic like 2lbs pale two-row, some bittering hops, and half a packet of munton's dry yeast (for 4liters).
Thanks

Has anyone experimented with other fermentable sugars (other than table sugar or I guess honey) for cider/wine recipes?
I am thinking of:
Dextrose, Glucose, or Lactose
Dry Malt Extract (or Liquid)
Agave Syrup
Maple Syrup
Brown Sugar (or sugar [saccharose] and molasses I think)
etc
etc
Any other interesting sources of sugar that you guys/gals have tried?
I am thinking of trying DME in a cider (I make beer so I have a cup or so to spare) to make it a little malty.

Firstly,
Great product, I've made about 8 batches so far over the last month, it even inspired me to start making beer again.

Secondly,
I bought a 1-gallon jug of Apple Juice that I split into 2 batches to test different sugar amounts.
1 2L (bottle was soda bottle) I added 2 cups sugar - it is fine, except extremely sweet.
The other 2l bottle (same type of soda bottle) I added 1/3C sugar. I opened it the other night and it fizzed up fine so it seemed that everything was working. I noticed that it smelled like sulfur. It tasted fine, but the smell (though not strong, certainly present) was off-putting. Was the batch infected somehow?

Thirdly,
My batches with 1 cup or more sugar are all extremely sweet. (One with 2 cups was sickly sweet after a week of fermenting) I also can't taste the alcohol in some of them (even after fermenting for over a week). They are definitely carbonated (so the yeast is working to some degree), but I would think that the more sugar does not equate to a sweeter drink (given enough fermentation time). My kitchen temp is around 70F and I am just eyeballing the amount of yeast, I estimate about 1/16th to 1/8th tsp of yeast per 2l batch. Am I underpitching the yeast? Not given enough fermentation time?