--- "Kevin Barnes" wrote:>> i know they have to be at room temprature, does light effect the> process in anyway? at the moment the bottles are in a cupboard whereno> light can get to it, out of the way.I have always kept my fermenting bottles above the stove in the uppercabinets. The temp is a little warmer than room temp and this seems tohelp with the fermenting process faster.>ORGINAL POSTER: kurt

I am looking to make a pomegranate/peach blend and because of thediffering recipes I have been able to find for each separately, I amlooking for suggestions or recommendations from the group. Anyonetried to make a blend like this before?KenORGINAL POSTER: ken

Greetings!Since everything is subjective, I would say mix it 'to taste'. If youlike the flavor strength just the way it is, ferment it like that. Ifyou think the flavor is too strong or too bold, mix in about 5% waterand taste it again. When it's where you like like, then add youryeast. My current favorite is Welch's white grape peach from frozenconcentrate, add 4 cans water instead of the recommended 3 cans, thenadd 1/4 cup white sugar and 1/2 cup brown sugar. Brew for 2 weeks,refrigerate, and serve cold. Delicious!--- "tracy" wrote:>> hi im making some white wine from welches 100% From Concentrated do> you recommend adding water to it, if so how much of the juice to the> water do i add much appreciated>ORGINAL POSTER: willum

Greetings!Alcohol content and yeast, they go hand in hand. First of all, readthis: http://mikemojc.byethost12.com/Stopping.html . The EZ Capyeast is capable of 12-15% Alcohol By Volume (ABV) IF the conditionsare right. If you start with a relatively low sugar wort, the yeastwill ferment almost all the sugar available by about day 3 or 4, thentake the next couple of days to weaken from starvation. For a 'real'beer, you WANT a little live yeast left over. When you bottle, youprime the bottle with a little corn sugar to get a secondaryfermentation IN THE BOTTLE. This is what provides the carbonation.For wine that you don't want a secondary carbonation, let it fermentout about 2 weeks or so, so that the yeast either dies of starvationor alcohol poisoning, then filter and bottle. Coffee filters helpget rid of the cloudiness in wine and beer, but some yeast (alive ordead) might slip though.Good luck and good brew!--- In E-Z-Caps@yahoogroups.com, "rob98rocks" wrote:>> Hi everyone,>> I couldn't really find this info in the posts so here's myquestion.> Using the recipe in the handout that came with the caps I'mcurrently> brewing some coopers wheat beer. Does beer ferment at the same rate> as mentioned in the sheet? It says to wait a week but a weekusually> corresponds to 12% alcohol for juices. I don't really want 12%> alcohol beer as I've tasted some before and they just taste bad with> such high alcohol content. I would prefer more like 6-8%. Hasanyone> measured the alcohol level from EZ Caps beer after a week?>> Another question I had is; if I filter the beer/wine that I makewith> a coffee filter, will that sufficiently remove the yeast and allowfor> storage at room temp (after bottling of course)?>> Thanks ahead of time.>ORGINAL POSTER: willum

hi im making some white wine from welches 100% From Concentrated doyou recommend adding water to it, if so how much of the juice to thewater do i add much appreciatedORGINAL POSTER: tracy

Hi everyone,I couldn't really find this info in the posts so here's my question.Using the recipe in the handout that came with the caps I'm currentlybrewing some coopers wheat beer. Does beer ferment at the same rateas mentioned in the sheet? It says to wait a week but a week usuallycorresponds to 12% alcohol for juices. I don't really want 12%alcohol beer as I've tasted some before and they just taste bad withsuch high alcohol content. I would prefer more like 6-8%. Has anyonemeasured the alcohol level from EZ Caps beer after a week?Another question I had is; if I filter the beer/wine that I make witha coffee filter, will that sufficiently remove the yeast and allow forstorage at room temp (after bottling of course)?Thanks ahead of time.ORGINAL POSTER: rob98rocks

You could also try corn sugar. That ferment s fairly neutral, too.--- "recchiap" wrote:>> --- In E-Z-Caps@yahoogroups.com, "Christopher Damien Davis"> wrote:> >> > I know this question may come off as odd but I have heard thereis a> > way to make tasteless wine from just sugar, anyone have a recipethat> > could be used in a 2 liter bottle?> >>> I don't have an exact recipe, but I can tell you that regular table> sugar will NOT ferment well. I currently have 3 batches of sugarwine> going, trying to figure the best way to make it, and regular table> sugar does not work.>> Table sugar is sucrose, which is a disaccharide, which yeast doesnot> eat. The yeast has to generate an enzyme to break it down into two> monosaccharide's, which has a slightly off flavor. You can use acandi> sugar, or a monosaccharide to do this, and it should come outbetter,> but you will still have a slightly cider-y flavor.>ORGINAL POSTER: willum

Also known as dextrose.At 10:35 AM 11/17/2008, you wrote:>You could also try corn sugar. That ferment s fairly neutral, too.>>--- "recchiap" wrote:> >> > --- In E-Z-Caps@yahoogroups.com, "Christopher Damien Davis"> > wrote:> > >> > > I know this question may come off as odd but I have heard there>is a> > > way to make tasteless wine from just sugar, anyone have a recipe>that> > > could be used in a 2 liter bottle?> > >> >> > I don't have an exact recipe, but I can tell you that regular table> > sugar will NOT ferment well. I currently have 3 batches of sugar>wine> > going, trying to figure the best way to make it, and regular table> > sugar does not work.> >> > Table sugar is sucrose, which is a disaccharide, which yeast does>not> > eat. The yeast has to generate an enzyme to break it down into two> > monosaccharide's, which has a slightly off flavor. You can use a>candi> > sugar, or a monosaccharide to do this, and it should come out>better,> > but you will still have a slightly cider-y flavor.> >>>>>------------------------------------>>Yahoo! Groups Links>>>ORGINAL POSTER: steve

--- "Christopher Damien Davis" wrote:>> I know this question may come off as odd but I have heard there is a> way to make tasteless wine from just sugar, anyone have a recipe that> could be used in a 2 liter bottle?>I don't have an exact recipe, but I can tell you that regular tablesugar will NOT ferment well. I currently have 3 batches of sugar winegoing, trying to figure the best way to make it, and regular tablesugar does not work.Table sugar is sucrose, which is a disaccharide, which yeast does noteat. The yeast has to generate an enzyme to break it down into twomonosaccharide's, which has a slightly off flavor. You can use a candisugar, or a monosaccharide to do this, and it should come out better,but you will still have a slightly cider-y flavor.ORGINAL POSTER: recchiap

Refridgeration doesnt stop fermentation, just slows it down. Here'sa link that goes into more detail:http://mikemojc.byethost12.com/Stopping.htmlTo store at room temp the yeast must be dead, otherwise you will havea problem--- In E-Z-Caps@yahoogroups.com, "Christopher Damien Davis" wrote:>> I like to make 5 two liter bottles of wine at a time (5 Ez capsworth)> I do not like to keep them in the refrigerator all at once as myflatt> is small, so I'm wondering if I added campden tablets or whateverto my> two liter bottles if I could store them room temperature safely.>ORGINAL POSTER: willum