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Latest Threads |
FREE YEAST SALE!
Forum: FREE YEAST SALE
Last Post: ezcaps_phpbb3_import2
04-22-2020, 10:30 PM
» Replies: 1
» Views: 32,370
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Here are the instructions...
Forum: Instructions
Last Post: Jackarce
07-26-2019, 07:15 AM
» Replies: 12
» Views: 45,972
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Type of yeast?
Forum: Yeast
Last Post: Jackarce
07-04-2019, 12:10 PM
» Replies: 17
» Views: 48,379
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Fermenting Time.
Forum: Yeast
Last Post: VillaTempest
04-29-2019, 09:09 AM
» Replies: 3
» Views: 10,724
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is it ok to strain the wi...
Forum: Yeast
Last Post: VillaTempest
04-29-2019, 08:48 AM
» Replies: 4
» Views: 12,803
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Converting Recipes
Forum: Recipes and questions
Last Post: VillaTempest
04-24-2019, 08:48 AM
» Replies: 10
» Views: 27,173
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Bad Smell on grape juice/...
Forum: Forum Technical Problems
Last Post: WarnerHak
01-17-2019, 07:08 PM
» Replies: 5
» Views: 17,584
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Can you accurately measur...
Forum: Recipes and questions
Last Post: ezcaps_phpbb3_import2
01-04-2019, 02:32 AM
» Replies: 12
» Views: 33,641
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slow start fermentation
Forum: Yeast
Last Post: WarnerHak
12-28-2018, 03:48 PM
» Replies: 2
» Views: 9,399
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Re: [E-Z-Caps] product st...
Forum: Archives
Last Post: Elonso
12-20-2018, 03:23 PM
» Replies: 2
» Views: 9,867
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making mead |
Posted by: yahoo - 06-11-2007, 10:27 AM - Forum: Archives
- Replies (1)
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has anyone tried making mead this year with EZ caps?ORGINAL POSTER: willum
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Re: [E-Z-Caps] sorry, |
Posted by: yahoo - 05-21-2007, 07:53 AM - Forum: Archives
- Replies (1)
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no problem. it's how to learn.--- ericlrichardson wrote:> didnt know i was sending an e-mail, thought i was posting to a forum =)>>________________________________________________________________________________\____Get the free Yahoo! toolbar and rest assured with the added security ofspyware protection.http://new.toolbar.yahoo.com/toolbar/features/norton/index.phpORGINAL POSTER: kevin
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sorry, |
Posted by: yahoo - 05-20-2007, 07:51 AM - Forum: Archives
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didnt know i was sending an e-mail, thought i was posting to a forum =br>ORGINAL POSTER: ericlrichardson
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new |
Posted by: yahoo - 05-20-2007, 07:49 AM - Forum: Archives
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hello, i just ordered the ez cap system the other night. i have notrecieved it yet but was thinking about what was involved. so, i got one-z-cap.com and followed the link to this group. i have a fewquestions. i like semi sweet wine. now i was thinking that i wouldjust pour in some welches concord grape juice, a bit of yeast and putthe ez cap on and let it set, then put in the fridge, then siphon. butthe more i thought about it, the more i realized i will have no clueon what to do. so, for a semi sweet wine, will welches work? do i addsugar, and if so how much. how long should it ferment? will it be asparkaling wine? how long should it be put in the fridge? should i useliquid juice, or frozen concentrate with water? thanks. so for all thequestions, its midnight and i cant sleep. but answers would be veryhelpful. thank you very much.ORGINAL POSTER: ericlrichardson
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Yeast sale |
Posted by: yahoo - 03-27-2007, 04:33 AM - Forum: Archives
- Replies (1)
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Don't forget the buy 1 get 1 free yeast sale is still going on atwww.e-z-caps.com.
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Should I throw it out? |
Posted by: yahoo - 03-22-2007, 10:12 AM - Forum: Archives
- Replies (1)
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Hi, I made wine but left it in the fridge for a couple of months maybe 3 without straining it to another bottle. Can I still pour it into another bottle to get rid of the sediment in the bottom or should I just start over?Another question: Why does the wine appear clear one time and yet another batch turns out cloudy? Thx for any advice... ColORGINAL POSTER: bhape
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Re: PUMPKIN WINE RECIPE |
Posted by: yahoo - 03-21-2007, 10:03 AM - Forum: Archives
- Replies (1)
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--- "rrkeller123" wrote:>> 1 GALLON RECIPE OR 2 2 LITER BOTTLES> 2 15 OZ. CANS PUMPKIN> 7 PINTS WATER> 2 1/4 LBS SUGAR> 2 1/2 TSP ACID BLEND> 1/4 TSP TANNIN> 1 TSP NUTRIENT> 1 CRUSHED CAMPDEN TABLET> 1 PKG. WINE YEASTMore info please...I can't imagine all those ingredients just get thronin at once.ORGINAL POSTER: eezzcap
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Re: [E-Z-Caps] Re: apple wine |
Posted by: yahoo - 02-05-2007, 07:23 AM - Forum: Archives
- Replies (1)
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or you can use apple juice from the store, 1 c of sugar and 1/8 tsp yeast andyour e-z cap. pourjuice in a 2 liter with sugar and yeast, screw on the cap, wait a week,refrigerate for a coupleof days, then drink wine. why do all of this work to make apple juice? you canbuy it atwal-mart for less cost and effort?--- Dhampir wrote:> APPLE WINE Heavy bodied>>> [*] 24 lb. windfall apples, mixed varieties*>> [*] 3-6 lb. granulated sugar>> [*] 1 gallon water>> [*] 1 tsp. pectic enzyme>> [*] Sauterne wine yeast and nutrient>>> Chop the apples into small pieces, put into primary fermentation vessel,> add the pectic enzyme and water and cover the mixture. The water will> not cover the apples, so stir several times a day to bring bottom apples> to the top. After 24 hours, add the yeast and nutrient. Keep covered and> in a warm place for 7-10 days. When the vigorous fermentation of the> pulp subsides, strain the juice from the pulp and set aside, then press> the juice from the pulp and add to the set-aside liquor. Measure and add> 3 lb. sugar per gallon of liquor. Put into secondary fermentation vessel> and fit with airlock. Rack when clear, allow another 60 days, then rack> again and bottle. Allow six months before tasting, one year for best> results. *For this and all apple wine recipes, unless varieties are> specified, the more acid and sour varieties are preferred and the> sweeter eating varieties are to be avoided. Winesap, McIntosh, Jonathan,> and crab apples are best. Delicious apples should be avoided.> OR Medium bodied> [*] 12 lb. windfall apples, mixed varieties>> [*] 3 lb granulated sugar>> [*] 1 gallon water>> [*] 1 tsp. pectic enzyme>> [*] Sauterne wine yeast and nutrient>>> Quarter the apples and run them through a mincer. Bring pulp to simmer> in 1 gallon water, holding simmer for 15 minutes. Strain juice onto the> sugar in primary fermentation vessel, stirring well to dissolve, then> reintroduce the strained pulp and, when cool, the pectic enzyme,> stirring well. Cover, set in a warm place for 24 hours, then add yeast> and nutrient, cover, and set in a warm place for four days, stirring> twice daily. Strain pulp and pour liquor into secondary fermentation> vessel and fit with airlock. Rack when clear and fermentation has> ceased. Rack again in 30 days and again in another 30 days, then bottle.> Allow one year to age.> OR Light bodied> [*] 6 lb. windfall apples, mixed varieties>> [*] 1/2 lb. chopped golden raisins>> [*] 3 lb. granulated sugar>> [*] 1 lemon>> [*] 1/2 tsp. pectic enzyme>> [*] yeast and nutrient>>> Chop the apples into small pieces and bring to simmer in 1 gallon water,> holding simmer for 15 minutes. Strain liquid onto the sugar,adding the> grated rind of the lemon and stirringORGINAL POSTER: kevin
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Re: apple wine |
Posted by: yahoo - 02-04-2007, 01:23 AM - Forum: Archives
- Replies (1)
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APPLE WINE Heavy bodied 24 lb. windfall apples, mixed varieties* 3-6 lb. granulated sugar 1 gallon water 1 tsp. pectic enzyme Sauterne wine yeast and nutrientChop the apples into small pieces, put into primary fermentation vessel, add the pectic enzyme and water and cover the mixture. The water will not cover the apples, so stir several times a day to bring bottom apples to the top. After 24 hours, add the yeast and nutrient. Keep covered and in a warm place for 7-10 days. When the vigorous fermentation of the pulp subsides, strain the juice from the pulp and set aside, then press the juice from the pulp and add to the set-aside liquor. Measure and add 3 lb. sugar per gallon of liquor. Put into secondary fermentation vessel and fit with airlock. Rack when clear, allow another 60 days, then rack again and bottle. Allow six months before tasting, one year for best results. *For this and all apple wine recipes, unless varieties are specified, the more acid and sour varieties are preferred and the sweeter eating varieties are to be avoided. Winesap, McIntosh, Jonathan, and crab apples are best. Delicious apples should be avoided.OR Medium bodiedORGINAL POSTER: dhampir
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