Yes, yes, maybe, and yes...Pulpy juice is fine to brew, but sometimes very acidic juices, likeoranges and lemons, can be tough to get started. You can leave thepulpy stuff in, that is your choice. Clarification is the process ofletting the suspended stuff fall to the bottom to seperate it off.You may choose at any time to shake up your juice, I actuallyrecomend Shaking it up once a day for the first 3-4 days to get areally active fermentation going. Don't shake it if you want itto 'clear' in the next 2-3 days.I have successfully made Pize Winning mead using EZ Caps, here's acouple tricks1. Add a little apple or grape juice (1/4 to 1/2 cup) to your honeywater. Honey doesn't have all the extra trace elements (thinkvitamins and minerals) that yeast needs to grow healthy and strong.also, honey is a very complex sugar for the yeast to eat to generatethe alcohol, so expect the honey fermentation to take about 2 to 3times as long as fruit juices. Believe me, it's worth the wait!Willum Proud--- "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 tostart with? (i.e. guava juice,> orange juice, etc.). Is there a way to tell when the yeast is donegobbling up all the sugar?> Can bits of pulp stay in the mix? I happen to like super pulpyorange juice.>> Is there anything special that needs to be done, being as youreally can see through it like> apple juice. Do I need to let it ferment a little longer, and howwill I know when it's> "clarified"?>> During the fermentation process, can the bottles be disturb, oreven 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 somehoney that's sitting at the> bottom of the bottom. The yeast is eating it up, but very, veryslowly 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: willum

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 upall 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 seethrough it likeapple juice. Do I need to let it ferment a little longer, and how will I knowwhen it's"clarified"?During the fermentation process, can the bottles be disturb, or even shaken? Istarted theHoney Mead as listed in the recipes that came with my EZ Caps, however, thehoney didn'tcompletely incorporate into the apple juice, so now there is some honey that'ssitting at thebottom of the bottom. The yeast is eating it up, but very, very slowly and Ilooks like it mighttake a lot longer than the 2-week guideline in the recipe.Advice is most welcomed! :o)ORGINAL POSTER: plato_hedron

--- Souns like you id correctly Rachel. Good luck.ORGINAL POSTER: tjenkins4162

I made some mead with 2liters apple juice, 1cup honey and 1/8teaspoon yeast two weeks ago. Do I need to add more yeast? Therecipe (I got from the group) just said "and yeasties" so I wasn'tsure if the yeast is enough.I poured a little our yesterday and it slightly syrupy, golden incolor and taste like honey and apple juice.The recipe I used says it will take about 6 months to age right so,I'll wait and see.It does look beautiful though.Rachel--- "tjenkins4162" wrote:>> --- In E-Z-Caps@yahoogroups.com, "thebirdny" wrote:> >> > What kind of honey should be used? Raw or processed? Organic or> > commerical? Chunk or creamed?> >> Weel, just got through with a batch last week. It has been in the> reefer for a week or so. How long do you think a mead should beaged?>> I made it with the recipe in the ez caps instructions. Used a local> beekeepers honey purchased directly from him. He said it was a> goldenrod time of the year (last fall?) and it does taste kind ofspicy> or strong by itself, but not a bad taste to me at all.>> To anyone making mead I would recommend the purchase from local> directly as it is really cool to see how they do it, etc. Plus Mr.> McAvoy is a nice guy.>> Gonna let it age for 2-3 more weeks or until someone tells me> differently. Then I will let you know how it turned out. I likemead.>ORGINAL POSTER: rachel

--- "thebirdny" wrote:>> What kind of honey should be used? Raw or processed? Organic or> commerical? Chunk or creamed?>Weel, just got through with a batch last week. It has been in thereefer for a week or so. How long do you think a mead should be aged?I made it with the recipe in the ez caps instructions. Used a localbeekeepers honey purchased directly from him. He said it was agoldenrod time of the year (last fall?) and it does taste kind of spicyor strong by itself, but not a bad taste to me at all.To anyone making mead I would recommend the purchase from localdirectly as it is really cool to see how they do it, etc. Plus Mr.McAvoy is a nice guy.Gonna let it age for 2-3 more weeks or until someone tells medifferently. Then I will let you know how it turned out. I like mead.ORGINAL POSTER: tjenkins4162

--- "Willum" wrote:>> I havent donr it , but I've HEARD that the ale yeast for such a> beverage in very , very active. Be prepared to clean up some spillage> if you didn't leave enough headspace for the froth...>> --- In E-Z-Caps@yahoogroups.com, "recchiap" wrote:> >> > So what products/types of extract have been tried by everyone? I have> > found both hopped and unhopped malt extract. I'm going to try some> > Cooper's hopped extract. Does anyone have any tips?> >> > Also, should I spend the money buying the corn sugar that is> > recommended? It seems like a sound purchase, and if it makes the> > process work better, then I'm all for it.> >> > Any experiences or stories you would like to share would be greatly> > appreciated.> >>Ok, I have finished this experience, and it was a GREAT one.I used Cooper's Hopped Malt Extract - Lager. It's a good mix, Ienjoyed it.1. I dipped the syrup in hot water to loosen it up. While it was doingthis I sanitized everything I was going to be using (except the 4sealed gallon jugs of water.2. I mixed the syrup with 2 liters of hot water, and stirred it up. Ithen poured half of the mix into an empty (clean) one gallon jug.3. I added half the sugar to each half of the mixed syrup. I stirredit up until it was fully mixed up.4. I divided 23 liters into all the containers I was using, and usingthat fraction, I added the same fraction of the gallon of wort to themixture, then filled it up with water. I then shook it all up.5. I mixed the yeast I had with the pack with 23 oz. of water, thenput one oz of the mix for each liter of liquid.6. For those containers which I did not use e-z-caps for, I put aballoon on top with a few pinholes poked in them. This acts as aghetto air lock.7. Let it ferment for 1 - 1 1/2 weeks, then bottle the e-z-cappedbeverages. For the others, it still needs to be carbonated, so I addedsugar to some 2 liters, then siphoned the non-carbonated beer intothere, shook it up, and capped it for about another week.8. I really enjoyed this mix, it was very hoppy, which is something Ilike. Would go GREAT with a pizza.If you have any questions, let me know.BTW, I did all of this work without a stove. I did this in a dormroom, and did not make a very big mess. Also, it is GREAT beer. Enjoy it!ORGINAL POSTER: recchiap

I havent donr it , but I've HEARD that the ale yeast for such abeverage in very , very active. Be prepared to clean up some spillageif you didn't leave enough headspace for the froth...--- "recchiap" wrote:>> So what products/types of extract have been tried by everyone? I have> found both hopped and unhopped malt extract. I'm going to try some> Cooper's hopped extract. Does anyone have any tips?>> Also, should I spend the money buying the corn sugar that is> recommended? It seems like a sound purchase, and if it makes the> process work better, then I'm all for it.>> Any experiences or stories you would like to share would be greatly> appreciated.>ORGINAL POSTER: willum

So what products/types of extract have been tried by everyone? I havefound both hopped and unhopped malt extract. I'm going to try someCooper's hopped extract. Does anyone have any tips?Also, should I spend the money buying the corn sugar that isrecommended? It seems like a sound purchase, and if it makes theprocess work better, then I'm all for it.Any experiences or stories you would like to share would be greatlyappreciated.ORGINAL POSTER: recchiap

yup, i would filter it first and use a hygrometer to make sure the alcohol is at least 17% so it will not start to ferment again, otherwise the bottle will blowup.lildudehere2003 wrote: My question is. After the wine is made and refrigerated for a day or two to get the clarity to it. I was wondering can one bottle the wine and store it in a cellar or like room temperature like any other wine you buy in the store and also keep it for a long period of time. Thanks guys.Looking for last minute shopping deals? Find them fast with Yahoo! Search.ORGINAL POSTER: eric

My question is. After the wine is made and refrigerated for a day ortwo to get the clarity to it. I was wondering can one bottle the wineand store it in a cellar or like room temperature like any other wineyou buy in the store and also keep it for a long period of time. Thanksguys.ORGINAL POSTER: lildudehere2003