You can buy caps at www.e-z-caps.comA dose of yeast is 1/16 - 1/8 tsp. But you can never addtoo much yeast.At 10:44 AM 1/30/2008, you wrote:>Been Awhile since I have made my wine. I am returning to doing so. I am>now looking for my ez cap. if I cannot find. how do I order them. and>what is considered a doze when talking about the yeast. How much is a>dose. thanks guys.>>>>>Yahoo! Groups Links>>>ORGINAL POSTER: steve

Using the recipe that came with e-z-caps:1. Does the liquid malt extract have to be cooked?2. Do I need to use ale yeast or the e-z cap yeast? (The directionssay ferment for a week. Would the e-z cap yeast use up too much malt?Would the diferent yeasts reult in different flavors)?3. If I add fruit extract, should I add it before or afterfermentation? Would adding it after fermentation make it flat?4. Will the liquid malt leave a lot of sediment in the bottom of thebottle?5. Do I need to let it age several weeks to avoid "green beer?"6. I also believe the recipe wants me to use hopped malt syrup,correct? Or is this more of a barley wine than a beer?I have been using the e-z caps for about 2 years. I have had a lot ofsuccess with ciders and fruit juices. I have even made some good beerusing dry malt extract, specialty malts and ale yeast, but it is a lotof cooking and cleaning. And there is an inch of sediment at thebottom of each bottle at the end of fermentation. I am hoping theliquid malt extract will be less work.I would really like to hear from the moderator and people who havebrewed beer using this method. Thanks.ORGINAL POSTER: eezzcap

The speed of fermentation is dependent upon manyfactors, such as the amount of yeast originally added, the sugar content,the type of juice, but mostly, the temperature. Juice fermenting in acold basement may take 10 times longer than in a 75- 80 degreeenvironment. I 'speed up' my batches by placing them someplace warm, suchas on top of a water heater. You can even put your bottles on a heatingpad on the LOW setting.At 10:30 AM 1/1/2008, you wrote: Whats the max brew time then? --- In E-Z-Caps@yahoogroups.com, "ozzy60107" wrote: > > I have had a bottle of cider brewing fro a month now and the thing is > still hard as a rock. > My question is this to long to brew? > I see everyone brews for like 10 days shouldn't the yeast died buy now? > And will it go bad ? > And has anyone used cider to start with to make Hard Cider? > Yahoo! Groups Links To visit your group on the web, go to: http://groups.yahoo.com/group/E-Z-Caps/ Your email settings: Individual Email | Traditional To change settings online go to: http://groups.yahoo.com/group/E-Z-Caps/join (Yahoo! ID required) To change settings via email: mailto:E-Z-Caps-digest@yahoogroups.com mailto:E-Z-Caps-fullfeatured@yahoogroups.com To unsubscribe from this group, send an email to: E-Z-Caps-unsubscribe@yahoogroups.com Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/ORGINAL POSTER: steve

Whats the max brew time then?--- "ozzy60107" wrote:>> I have had a bottle of cider brewing fro a month now and the thing is> still hard as a rock.> My question is this to long to brew?> I see everyone brews for like 10 days shouldn't the yeast died buynow?> And will it go bad ?> And has anyone used cider to start with to make Hard Cider?>ORGINAL POSTER: ozzy60107

Yes, malt syrup in the can. Some people have also hadsuccess with the powdered variety but I haven't tried it.At 08:27 AM 1/1/2008, you wrote:>Can someone answer this one?>When you say beer mix do you me the cans of malt?>>--- "ozzy60107" wrote:> >> > What is beer mix anyhow?> >> >> > --- In E-Z-Caps@yahoogroups.com, "Clifford Davis"> > wrote:> > >> > > The info on making beer that comes with ezcaps says use 1/5 of beer> > mix for 2 2 liter bottles. What does that roughly measure in cups?> > I am bad with that fraction stuff> > >> >>>>>>>Yahoo! Groups Links>>>ORGINAL POSTER: steve

It's hard as a rock because the beverage iscarbonated. It's done brewing. Put it in the fridge to clarify and enjoy.At 08:23 AM 1/1/2008, you wrote:>I have had a bottle of cider brewing fro a month now and the thing is>still hard as a rock.>My question is this to long to brew?>I see everyone brews for like 10 days shouldn't the yeast died buy now?>And will it go bad ?>And has anyone used cider to start with to make Hard Cider?>>>>>Yahoo! Groups Links>>>ORGINAL POSTER: steve

Can someone answer this one?When you say beer mix do you me the cans of malt?--- "ozzy60107" wrote:>> What is beer mix anyhow?>>> --- In E-Z-Caps@yahoogroups.com, "Clifford Davis"> wrote:> >> > The info on making beer that comes with ezcaps says use 1/5 of beer> mix for 2 2 liter bottles. What does that roughly measure in cups?> I am bad with that fraction stuff> >>ORGINAL POSTER: ozzy60107

I have had a bottle of cider brewing fro a month now and the thing isstill hard as a rock.My question is this to long to brew?I see everyone brews for like 10 days shouldn't the yeast died buy now?And will it go bad ?And has anyone used cider to start with to make Hard Cider?ORGINAL POSTER: ozzy60107

i used some weird yeast from a buddy that brews. has very highalcohol content. ate up all the sugar! anyway, the 4 cup of sugarwas like syrup or something. so i just dumped it. i started 3 morebatches about 30 minutes ago. one at half a cup, one at 1 cup andone at 1.5 cups of sugar and a cup of bbq sauce (just kidding) lolanyway, i will give them 10 days, i wont touch them untill then.then i will taste each one. i thought about doing one with 2 cups,but i think 2 cups much be too much. i the juice has a ton of sugarin it to start with so i dont think it will take too much addedsugar to keep it sweet. but i still want to hit the 17% alcoholcontent. has anyone done any of the 3 i have brewing right now??? ifso please let me know how they turned out. thanks =br>--- "JoKirKev" wrote:>> How did you make your wine more dry? 1 cup of sugar in thesesugary> juice mixes is more sweet than I care for.>>> --- In E-Z-Caps@yahoogroups.com, "ericlrichardson"> wrote:> >> > ok, i got my ez caps a little while ago but just now decided totry> > a batch. well, before i had the ez caps i tried another methodof> > winemaking that used a gallon instead of 2 liters, anyway i used> > like 1 or 2 cups of sugar (cant remember which) with the gallon> > setup. it was WAY dry, and i hated it. so with the ez caps i> decided> > to use 4 cups of sugar for a 2 liter. i put in the 4 cups ofsugar> > and then very hot water to disolve the sugar. after that ipoured> in> > a container of thawed welches (everyone seems to use welches)> > concord grape juice and then put in the yeast. after that ifilled> > up with warm water untill it was as full as it should be (about90%> > full). so, its been 5 days of fermenting, i tried it yesterdayand> > it was SWEET! but i am going to let it ferment for a total of 10> > days. i want the alcohol content to get to 17% so that the yeast> > will die, which will stop fermentation without the need for any> > chemicals. so, has anyone ever tried that much sugar? did itturn> > out? how long did you have to ferment? anyway i figure the wine> will> > turn out 1 of 3 ways. 1) too sweet 2) too dry 3) just right.> > personally i am hoping that it will turn out just right. but ifit> > is too sweet then i can use 2 or 3 cups of sugar for the next> batch.> > also, has anyone tried any of the other winemaking yeasts on the> > market instead of just the yeast that comes with the ez tops?> > thanks.> >>ORGINAL POSTER: ericlrichardson

The basic recipe I use is make the fruit juice per directions on thepackage + about 1 cup of sugar. That makes about 1.5 liters ofjuice, or make the bottle 75% full. Brew about 2 weeks. The yeastusually dies of either alcohol poisoning or startvation (no moresugar). AFTER fermentation stops and the yeast has all died, I canre-sweeten if I want to.I also like to play with mixing in a little Strong brewed tea fortannic acid, or adding spices to the fruit juice to bend the flavoraround. Adding a little bit of cinnamon to apple juice beforebrewing makes for a SUPER tasty Hard Cider!Willum--- "JoKirKev" wrote:>> How did you make your wine more dry? 1 cup of sugar in thesesugary> juice mixes is more sweet than I care for.>>> --- In E-Z-Caps@yahoogroups.com, "ericlrichardson"> wrote:> >> > ok, i got my ez caps a little while ago but just now decided totry> > a batch. well, before i had the ez caps i tried another methodof> > winemaking that used a gallon instead of 2 liters, anyway i used> > like 1 or 2 cups of sugar (cant remember which) with the gallon> > setup. it was WAY dry, and i hated it. so with the ez caps i> decided> > to use 4 cups of sugar for a 2 liter. i put in the 4 cups ofsugar> > and then very hot water to disolve the sugar. after that ipoured> in> > a container of thawed welches (everyone seems to use welches)> > concord grape juice and then put in the yeast. after that ifilled> > up with warm water untill it was as full as it should be (about90%> > full). so, its been 5 days of fermenting, i tried it yesterdayand> > it was SWEET! but i am going to let it ferment for a total of 10> > days. i want the alcohol content to get to 17% so that the yeast> > will die, which will stop fermentation without the need for any> > chemicals. so, has anyone ever tried that much sugar? did itturn> > out? how long did you have to ferment? anyway i figure the wine> will> > turn out 1 of 3 ways. 1) too sweet 2) too dry 3) just right.> > personally i am hoping that it will turn out just right. but ifit> > is too sweet then i can use 2 or 3 cups of sugar for the next> batch.> > also, has anyone tried any of the other winemaking yeasts on the> > market instead of just the yeast that comes with the ez tops?> > thanks.> >>ORGINAL POSTER: willum