How did you make your wine more dry? 1 cup of sugar in these sugaryjuice mixes is more sweet than I care for.--- "ericlrichardson" wrote:>> ok, i got my ez caps a little while ago but just now decided to try> a batch. well, before i had the ez caps i tried another method of> 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 idecided> to use 4 cups of sugar for a 2 liter. i put in the 4 cups of sugar> and then very hot water to disolve the sugar. after that i pouredin> a container of thawed welches (everyone seems to use welches)> concord grape juice and then put in the yeast. after that i filled> up with warm water untill it was as full as it should be (about 90%> full). so, its been 5 days of fermenting, i tried it yesterday and> 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 it turn> out? how long did you have to ferment? anyway i figure the winewill> 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 if it> is too sweet then i can use 2 or 3 cups of sugar for the nextbatch.> 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: jokirkev

ok, i got my ez caps a little while ago but just now decided to trya batch. well, before i had the ez caps i tried another method ofwinemaking that used a gallon instead of 2 liters, anyway i usedlike 1 or 2 cups of sugar (cant remember which) with the gallonsetup. it was WAY dry, and i hated it. so with the ez caps i decidedto use 4 cups of sugar for a 2 liter. i put in the 4 cups of sugarand then very hot water to disolve the sugar. after that i poured ina container of thawed welches (everyone seems to use welches)concord grape juice and then put in the yeast. after that i filledup with warm water untill it was as full as it should be (about 90%full). so, its been 5 days of fermenting, i tried it yesterday andit was SWEET! but i am going to let it ferment for a total of 10days. i want the alcohol content to get to 17% so that the yeastwill die, which will stop fermentation without the need for anychemicals. so, has anyone ever tried that much sugar? did it turnout? how long did you have to ferment? anyway i figure the wine willturn 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 if itis 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 themarket instead of just the yeast that comes with the ez tops?thanks.ORGINAL POSTER: ericlrichardson

You can use whatever honey is handy. I've had real good results withraw honey I got from a local bee keeper. It was a little moreexpensive than store bought, but well worth it for the experiment!When making 1.5 liter batches, I only need 12 oz. of honey, and 4 oz.of sugar anyway.Basic recipe for Spiced MeadIngredient Unit amountHoney Lbs 0.75Sugar Lbs 0.33Lemon juice lemons 0.75Apple juice cup 0.75+ about .5 tsp each ground cloves and cinnamonadd water to get your 2-liter bottle 3/4 of the way full.Expect this to take 1-1/2 to 2 times as long as fruit wine to brew.Willum Proud--- "thebirdny" wrote:>> What kind of honey should be used? Raw or processed? Organic or> commerical? Chunk or creamed?>ORGINAL POSTER: willum

What kind of honey should be used? Raw or processed? Organic orcommerical? Chunk or creamed?ORGINAL POSTER: thebirdny

What is beer mix anyhow?--- "Clifford Davis" wrote:>> The info on making beer that comes with ezcaps says use 1/5 of beermix for 2 2 liter bottles. What does that roughly measure in cups?I am bad with that fraction stuff>ORGINAL POSTER: ozzy60107

--- "lsjakes" wrote:>> Has anyone used glass wine bottles to process wine instead of popbottles?>Champaigne bottles would be OK as they are made to withstand thepressure generated by a sparkling wine, but with regular wine bottlesthere is the possibility of an explosion.I wouldn't try it.ORGINAL POSTER: spencercor

Has anyone used glass wine bottles to process wine instead of pop bottles?ORGINAL POSTER: lsjakes

You wouldn't need to add any sugar. There is plenty from the honeyand fruit juice alone. If you want a sweeter/stronger mead, add morehoney instead.Best,- Erik--- ERIC EDWARDS wrote:>> So no sugar after cooking eveything?>>>>>> ----- Original Message ----> From: Erik > To: E-Z-Caps@yahoogroups.com> Sent: Thursday, June 28, 2007 1:23:36 PM> Subject: [E-Z-Caps] Re: making mead>> --- In E-Z-Caps@yahoogroup s.com, "Willum" wrote:> >> > has anyone tried making mead this year with EZ caps?> >>> I've been making mead with EZ caps for a few years now, and mybatches have been> turning out great! I've experimented with many types of honey,added fruit juices, and> even herbs and spices to some. In fact I just finished making amead this morning. As a> practicing Heathen, I make most of my meads for ritual use, andthis one was made to> honor the goddess Freyja. Here is the receipe:>> Freyja Mead:>> - 1 cup of fresh strawberry juice (from blended fresh strawberries,strained).> - 1.5 liters of spring water (I used Poland Spring).> - Pot sized tea infuser filled with linden flower tea leaves.> - 3 cups of basswood (linden flower) honey.> - Dash of lemon juice.>> Directions:>> - Add strawberry juice, water, and dash of lemon juice to pot andbegin heating. Add the> tea infuser to begin brewing the linden flowers to the mix.>> - Bring to 160 degrees fahrenheit, remove tea infuser and stir inthe honey. Keep stirring> at 160 degrees for five minutes (this is known as flashpasteurization) .>> -Remove heat, cover and allow to cool. Afterwards bottle into 2liter soda bottle, and> follow the EZ caps instructions to add yeast and ferment.>> I usually ferment my meads for about three weeks, then refigerateto cut off fermentation> and settle the yeast the bottom. I then transfer the mead intoempty Grolsh beer swing-> top bottles and age for at least a year (though the longer thebetter!).>> Enjoy,>> - Erik>>>>>>>____________________________________________________________________________________> TV dinner still cooling?> Check out "Tonight's Picks" on Yahoo! TV.> http://tv.yahoo.com/>ORGINAL POSTER: erik

So no sugar after cooking eveything?----- Original Message ----From: Erik To: E-Z-Caps@yahoogroups.comSent: Thursday, June 28, 2007 1:23:36 PMSubject: [E-Z-Caps] Re: making mead--- In E-Z-Caps@yahoogroup s.com, ""Willum"" wrote:>> has anyone tried making mead this year with EZ caps?>I've been making mead with EZ caps for a few years now, and my batches have beenturning out great! I've experimented with many types of honey, added fruit juices, andeven herbs and spices to some. In fact I just finished making a mead this morning. As apracticing Heathen, I make most of my meads for ritual use, and this one was made tohonor the goddess Freyja. Here is the receipe:Freyja Mead:- 1 cup of fresh strawberry juice (from blended fresh strawberries, strained).- 1.5 liters of spring water (I used Poland Spring).- Pot sized tea infuser filled with linden flower tea leaves.- 3 cups of basswood (linden flower) honey.- Dash of lemon juice.Directions:- Add strawberryjuice, water, and dash of lemon juice to pot and begin heating. Add thetea infuser to begin brewing the linden flowers to the mix.- Bring to 160 degrees fahrenheit, remove tea infuser and stir in the honey. Keep stirringat 160 degrees for five minutes (this is known as flash pasteurization) .-Remove heat, cover and allow to cool. Afterwards bottle into 2 liter soda bottle, andfollow the EZ caps instructions to add yeast and ferment.I usually ferment my meads for about three weeks, then refigerate to cut off fermentationand settle the yeast the bottom. I then transfer the mead into empty Grolsh beer swing-top bottles and age for at least a year (though the longer the better!).Enjoy,- ErikNever miss an email again!Yahoo! Toolbar alerts you the instant new Mail arrives.http://us.rd.yahoo.com/evtI937/*http://tools.search.yahoo.com/toolbar/features/mail/""> Check it out.ORGINAL POSTER: eric

--- "Willum" wrote:>> has anyone tried making mead this year with EZ caps?>I've been making mead with EZ caps for a few years now, and my batches have beenturning out great! I've experimented with many types of honey, added fruitjuices, andeven herbs and spices to some. In fact I just finished making a mead thismorning. As apracticing Heathen, I make most of my meads for ritual use, and this one wasmade tohonor the goddess Freyja. Here is the receipe:Freyja Mead:- 1 cup of fresh strawberry juice (from blended fresh strawberries, strained).- 1.5 liters of spring water (I used Poland Spring).- Pot sized tea infuser filled with linden flower tea leaves.- 3 cups of basswood (linden flower) honey.- Dash of lemon juice.Directions:- Add strawberry juice, water, and dash of lemon juice to pot and begin heating.Add thetea infuser to begin brewing the linden flowers to the mix.- Bring to 160 degrees fahrenheit, remove tea infuser and stir in the honey.Keep stirringat 160 degrees for five minutes (this is known as flash pasteurization).-Remove heat, cover and allow to cool. Afterwards bottle into 2 liter sodabottle, andfollow the EZ caps instructions to add yeast and ferment.I usually ferment my meads for about three weeks, then refigerate to cut offfermentationand settle the yeast the bottom. I then transfer the mead into empty Grolsh beerswing-top bottles and age for at least a year (though the longer the better!).Enjoy,- ErikORGINAL POSTER: erik