--- "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.>The purpose of refridgeration is to stop fertmentation &clairfication. After which you could bottle the wine. I got a dozenwine bottles with corks and labels on ebay. Once bottled you canstore at room temperature. The tablets, while stopping fermentation,may or may not be useful. Dry wine has little or no sugar, whilesweeter wine could possibly start fermenting. Be sure not totransfer the sediment at the bottom, it contains yeast, which cancause additon fermentation, and bitterness. Nasty stuff. Check outthe EZ caps website.ORGINAL POSTER: alfords61755

I know this question may come off as odd but I have heard there is away to make tasteless wine from just sugar, anyone have a recipe thatcould be used in a 2 liter bottle?ORGINAL POSTER: christopher

I like to make 5 two liter bottles of wine at a time (5 Ez caps worth)I do not like to keep them in the refrigerator all at once as my flattis small, so I'm wondering if I added campden tablets or whatever to mytwo liter bottles if I could store them room temperature safely.ORGINAL POSTER: christopher

I hope this is of use--- On Sun, 3/8/08, plato.hedron wrote: From: plato.hedron Subject: [E-Z-Caps] Re: SAKI To: E-Z-Caps@yahoogroups.com Date: Sunday, 3 August, 2008, 8:52 PM So how did the batch turn out? Is it even possible to do a homemade Sake with the EZ Caps? If so, anyone care to share a recipe with me? I'd be looking to make a sweeter Sake.Not happy with your email address?Get the one you really want - millions of new email addresses available now at Yahoo!ORGINAL POSTER: alan

So how did the batch turn out?Is it even possible to do a homemade Sake with the EZ Caps? If so,anyone care to share a recipe with me? I'd be looking to make asweeter Sake.ORGINAL POSTER: plato_hedron

Done anything with fresh pears? How about other fruit?ORGINAL POSTER: willum

Last year, I filled a 2 liter bottle with cherries, right off thetree. added sugar, and a little water. 1 scoop of yeast. It wasn'tbad, I think it needed more sugar, they are sour cherries. Didn't havetime this year, but when I get the recipe right, I'll post it .ORGINAL POSTER: alfords61755

THANK YOU!!--- On Fri, 7/18/08, Willum wrote: From: Willum Subject: [E-Z-Caps] Re: pulpy juices and mead To: E-Z-Caps@yahoogroups.com Date: Friday, July 18, 2008, 1:24 PM I'll do you one better! Here's a link to my handy-dandy, gee, I wish I could do that, holy cow this is delicious ""how to make Mead"" page: http://mikemojc. byethost12. com/Mead. html --- In E-Z-Caps@yahoogroup s.com, ""Kevin J. Kauffman"" wrote: > > Will you share your recipe for mead? > > Thank you! > > --- On Tue, 7/15/08, Willum wrote: > > From: Willum > Subject: [E-Z-Caps] Re: pulpy juices and mead > To: E-Z-Caps@yahoogroup s.com > Date: Tuesday, July 15, 2008, 4:13 PM > > > > > > > Yes, yes, maybe, and yes... > > Pulpy juice is fine to brew, but sometimes very acidic juices, like > oranges and lemons, can be tough to get started. You can leave the > pulpy stuff in, that is your choice. Clarification is the process of > letting the suspended stuff fall to the bottom to seperate it off. > You may choose at any time to shake up your juice, I actually > recomend Shaking it up once a day for the first 3-4 days to get a > really active fermentation going. Don't shake it if you want it > to 'clear' in the next 2-3 days. > > I have successfully made Pize Winning mead using EZ Caps, here's a > couple tricks > > 1. Add a little apple or grape juice (1/4 to 1/2 cup) to your honey > water. Honey doesn't have all the extra trace elements (think > vitamins and minerals) that yeast needs to grow healthy and strong. > also, honey is a very complex sugar for the yeast to eat to generate > the alcohol, so expect the honey fermentation to take about 2 to 3 > times as long as fruit juices. Believe me, it's worth the wait! > > Willum Proud > > --- In E-Z-Caps@yahoogroup s.com, ""plato.hedron"" > wrote: > > > > I want to turn just about everything I come across into a cider :o) > > > > My question is this ... What if you have an opaque/pulpy juice to > start with? (i.e. guava juice, > > orange juice, etc.). Is there a way to tell when the yeast is done > gobbling up all the sugar? > > Can bits of pulp stay in the mix? I happen to like super pulpy > orange juice. > > > > Is there anything special that needs to be done, being as you > really can see through it like > > apple juice. Do I need to let it ferment a little longer, and how > will I know when it's > > ""clarified""? > > > > During the fermentation process, can the bottles be disturb, or > even shaken? I started the > > Honey Mead as listed in the recipes that came with my EZ Caps, > however, the honey didn't > > completely incorporate into the apple juice, so now there is some

I'll do you one better! Here's a link to my handy-dandy, gee, I wishI could do that, holy cow this is delicious "how to make Mead" page:http://mikemojc.byethost12.com/Mead.html--- In E-Z-Caps@yahoogroups.com, "Kevin J. Kauffman" wrote:>> Will you share your recipe for mead?> > Thank you!>> --- On Tue, 7/15/08, Willum wrote:>> From: Willum > Subject: [E-Z-Caps] Re: pulpy juices and mead> To: E-Z-Caps@yahoogroups.com> Date: Tuesday, July 15, 2008, 4:13 PM>>>>>>> Yes, yes, maybe, and yes...>> Pulpy juice is fine to brew, but sometimes very acidic juices, like> oranges and lemons, can be tough to get started. You can leave the> pulpy stuff in, that is your choice. Clarification is the processof> letting the suspended stuff fall to the bottom to seperate it off.> You may choose at any time to shake up your juice, I actually> recomend Shaking it up once a day for the first 3-4 days to get a> really active fermentation going. Don't shake it if you want it> to 'clear' in the next 2-3 days.>> I have successfully made Pize Winning mead using EZ Caps, here's a> couple tricks>> 1. Add a little apple or grape juice (1/4 to 1/2 cup) to your honey> water. Honey doesn't have all the extra trace elements (think> vitamins and minerals) that yeast needs to grow healthy and strong.> also, honey is a very complex sugar for the yeast to eat togenerate> the alcohol, so expect the honey fermentation to take about 2 to 3> times as long as fruit juices. Believe me, it's worth the wait!>> Willum Proud>> --- In E-Z-Caps@yahoogroup s.com, "plato.hedron" > wrote:> >> > I want to turn just about everything I come across into acider :o)> >> > My question is this ... What if you have an opaque/pulpy juice to> start with? (i.e. guava juice,> > orange juice, etc.). Is there a way to tell when the yeast isdone> gobbling up all the sugar?> > Can bits of pulp stay in the mix? I happen to like super pulpy> orange juice.> >> > Is there anything special that needs to be done, being as you> really can see through it like> > apple juice. Do I need to let it ferment a little longer, and how> will I know when it's> > "clarified"?> >> > During the fermentation process, can the bottles be disturb, or> even shaken? I started the> > Honey Mead as listed in the recipes that came with my EZ Caps,> however, the honey didn't> > completely incorporate into the apple juice, so now there is some> honey that's sitting at the> > bottom of the bottom. The yeast is eating it up, but very, very> slowly and I looks like it might> > take a lot longer than the 2-week guideline in the recipe.> &gORGINAL POSTER: willum

Will you share your recipe for mead? Thank you!--- On Tue, 7/15/08, Willum wrote: From: Willum Subject: [E-Z-Caps] Re: pulpy juices and mead To: E-Z-Caps@yahoogroups.com Date: Tuesday, July 15, 2008, 4:13 PM Yes, yes, maybe, and yes... Pulpy juice is fine to brew, but sometimes very acidic juices, like oranges and lemons, can be tough to get started. You can leave the pulpy stuff in, that is your choice. Clarification is the process of letting the suspended stuff fall to the bottom to seperate it off. You may choose at any time to shake up your juice, I actually recomend Shaking it up once a day for the first 3-4 days to get a really active fermentation going. Don't shake it if you want it to 'clear' in the next 2-3 days. I have successfully made Pize Winning mead using EZ Caps, here's a couple tricks 1. Add a little apple or grape juice (1/4 to 1/2 cup) to your honey water. Honey doesn't have all the extra trace elements (think vitamins and minerals) that yeast needs to grow healthy and strong. also, honey is a very complex sugar for the yeast to eat to generate the alcohol, so expect the honey fermentation to take about 2 to 3 times as long as fruit juices. Believe me, it's worth the wait! Willum Proud --- In E-Z-Caps@yahoogroup s.com, ""plato.hedron"" wrote: > > I want to turn just about everything I come across into a cider :o) > > My question is this ... What if you have an opaque/pulpy juice to start with? (i.e. guava juice, > orange juice, etc.). Is there a way to tell when the yeast is done gobbling up all the sugar? > Can bits of pulp stay in the mix? I happen to like super pulpy orange juice. > > Is there anything special that needs to be done, being as you really can see through it like > apple juice. Do I need to let it ferment a little longer, and how will I know when it's > ""clarified""? > > During the fermentation process, can the bottles be disturb, or even shaken? I started the > Honey Mead as listed in the recipes that came with my EZ Caps, however, the honey didn't > completely incorporate into the apple juice, so now there is some honey that's sitting at the > bottom of the bottom. The yeast is eating it up, but very, very slowly and I looks like it might > take a lot longer than the 2-week guideline in the recipe. > > Advice is most welcomed! :o) >ORGINAL POSTER: kevin