You can remove them from the refrigerator, allow them to fermentlonger, and then place them back into the fridge. That will use up more ofthe sugars.At 09:55 AM 9/18/2006 +0000, you wrote:>------ "eezzcap" wrote:>If you haven't used up all of the sugars, it will slowy>carbonate again in the refrigerator--------.>>I have a problem with the first and only two wines I made. I followed>the recipe to the letter but the two I made (both red and white) are>very sweet and still carbonated; although both have been in the fridge>for the past two weeks. Should I have let them ferment longer? What>should I do to use up all the sugar? Well, it taste very good even>if a little too sweet.!!!>>TIA>Rachel (from Va Bch now in Naples Italy)>>>>>>>>Yahoo! Groups Links>>>>>>>ORGINAL POSTER: steve

The longer that you let it Ferment, the more likely you are to useup all of the sugars. I believe that after about 9 days you shouldbe good and almost definately after two weeks fermenting prior torefrigeration. If you use a hydrometer, you can find when thefermentation is complete because the potential alchol level willread zero. You find these at any brewshop or online.--- "Rachel" wrote:>> ------ In E-Z-Caps@yahoogroups.com, "eezzcap" wrote:> If you haven't used up all of the sugars, it will slowy> carbonate again in the refrigerator--------.>> I have a problem with the first and only two wines I made. Ifollowed> the recipe to the letter but the two I made (both red and white)are> very sweet and still carbonated; although both have been in thefridge> for the past two weeks. Should I have let them ferment longer?What> should I do to use up all the sugar? Well, it taste very goodeven> if a little too sweet.!!!>> TIA> Rachel (from Va Bch now in Naples Italy)>ORGINAL POSTER: eezzcap

First, I am not affilliated with the e-z caps company. (I don't wantyou to blame them if you don't like my advice). I just picked an ezscreen name that I would be able to remember when I was firstconsidering purchasing the e-z caps.If you think your wines were too sweet, then use less sugar. There areseveral ways to release the carbonation that I have read through on thisboard. You can try to search for it or just scan through all of themessages. There are not really all that many. I have done that acouple of times just to see what info was here and now I can search forany info that I want to re-read. I believe that I remeber hearingadding a little sugar at the end will release carbonation (but cause alot of fizz and add more sweetness which you don't want). You can shakethe bottle and let the e-z cap release the excess gas slowly (or slowlyopen the cap partially being extremely careful). Or you can open yourbottles once or twice daily. Or secure a balloon with a pin hole pokedin it over your bottle instead of the easy cap because all pressure willbe released and the wine won't carbonate in the first place. Last, buya rubber stopper and airlock from your local brewshop or an olnline brewshop that will fit in the bottle that you are using.I know that the airlock deffinately works (I am not sure how well arubber stopper will stay in a plastic bottle, but will work in gallonglass jugs) and that the balloon works if secured on correctly withrubber bands (the end should be secured and you want the balloon to beable to inflate). I don't know how well the other methods work but Ihave read that they do. I like to make carbonated cider, champagne andbeer so I have not tried to make uncarbonated wine myself.--- "Rachel" wrote:>> ------ In E-Z-Caps@yahoogroups.com, "eezzcap" eezzcap@ wrote:> If you haven't used up all of the sugars, it will slowy> carbonate again in the refrigerator--------.>> I have a problem with the first and only two wines I made. I followed> the recipe to the letter but the two I made (both red and white) are> very sweet and still carbonated; although both have been in the fridge> for the past two weeks. Should I have let them ferment longer? What> should I do to use up all the sugar? Well, it taste very good even> if a little too sweet.!!!>> TIA> Rachel (from Va Bch now in Naples Italy)>ORGINAL POSTER: eezzcap

------ "eezzcap" wrote:If you haven't used up all of the sugars, it will slowycarbonate again in the refrigerator--------.I have a problem with the first and only two wines I made. I followedthe recipe to the letter but the two I made (both red and white) arevery sweet and still carbonated; although both have been in the fridgefor the past two weeks. Should I have let them ferment longer? Whatshould I do to use up all the sugar? Well, it taste very good evenif a little too sweet.!!!TIARachel (from Va Bch now in Naples Italy)ORGINAL POSTER: rachel

CD,I think that will result in less alcohol and a less desirable flavorbecause you will use up all of the sugars from the juice. Also, itwill still get carbonation. Let me know what happens. You can use upall of the sugars then shake the bottle and carefully let the gasescape. If you haven't used up all of the sugars, it will slowycarbonate again in the refrigerator. I had an opened half drunckbottle in my refrigerator for over a month and it was carbonated wellevery week that I opened it. An opened bottle of coke or Pepsi isusuually flat within 2 days in my refrigerator.--- "CD" wrote:>> I did this same thing and I still got a high alchohol content and it> tasted fine. I prefer it this way as when I did mix it mine came out> too sugary. I am going to try no sugar at all so I can get more of a> wine than a sparkling champagne.>>> > I am making my first batch of ez caps and in my haste didnt notice> > that i was supposed to mix the sugar until it disolves. So now Ihave> > sugar sitting at the bottom of my bottles. They have beenfermenting> > for about 5 or 6 days and the bottles are pressurized and the sugar> > level is going down. So I think this is okay. What are your guys> opinions?> >>ORGINAL POSTER: eezzcap

You can still mix it in, put your thumb over the bubbled up part ofthe EZ cap and shake up up for 10 seconds or so. Set it back downlevel, and remove your thumb. It WILL release a bunch of CO2, butthats OK, it'll make more.How much sugar did you add, initially?Willum the Winowww.mikemojc.home.mchsi.com--- "martini1881" wrote:>> Hey guys,>> I am making my first batch of ez caps and in my haste didnt notice> that i was supposed to mix the sugar until it disolves. So now Ihave> sugar sitting at the bottom of my bottles. They have been fermenting> for about 5 or 6 days and the bottles are pressurized and the sugar> level is going down. So I think this is okay. What are your guysopinions?>ORGINAL POSTER: willum

I did this same thing and I still got a high alchohol content and ittasted fine. I prefer it this way as when I did mix it mine came outtoo sugary. I am going to try no sugar at all so I can get more of awine than a sparkling champagne.> I am making my first batch of ez caps and in my haste didnt notice> that i was supposed to mix the sugar until it disolves. So now I have> sugar sitting at the bottom of my bottles. They have been fermenting> for about 5 or 6 days and the bottles are pressurized and the sugar> level is going down. So I think this is okay. What are your guysopinions?>ORGINAL POSTER: cd

Hey guys,I am making my first batch of ez caps and in my haste didnt noticethat i was supposed to mix the sugar until it disolves. So now I havesugar sitting at the bottom of my bottles. They have been fermentingfor about 5 or 6 days and the bottles are pressurized and the sugarlevel is going down. So I think this is okay. What are your guys opinions?ORGINAL POSTER: martini1881

Good show!For a little extra bend to the flavor on the White-grape/PeachChampagne, try replacing 25% of your white sugar with brown sugar.It make the flavor jst a little more complex, definately in a goodway.If you plan on adding spices (cinnimon, nutmeg, or cloves especially)to your beverages, I recomend brewing them first, the clarifying,then adding the desired spices. Some spices, notably cinnamon andgloves, will interfere with fermentation. When the fermentation isdone, then add the spicesEnjoy!Willumhttp://mikemojc.home.mchsi.com/--- In E-Z-Caps@yahoogroups.com, "eezzcap" wrote:>>> I thought that I would post some updates of the results of some ofthe> brewing that I have been working on so others can use them as a> reference in the future:>> * Sarsaparilla:>> http://www.arborwine.com/images/rootbeer.jpg> I used this extractand> followed the instructions for making one gallon in two 2-literbottles.> (Instead of 2-liter bottles, I also used some 20 0z bottles so Icould> sample how it tasted after being aged for different periods oftime). I> used champagne yeast. There was not a lot of carbonation and thebottle> that I let age the most and tasted excellent was flat. Next time Iwill> use ezcap yeast and experiment with using the ezcaps.>> * Hard Cider:>> I used the ezcap recipe and added 1 Tablespoon of cinnamon and 1> teaspoon of nutmeg. I also used the large apple juice concentrate> instead of the normal size. The large apple juice concentrateseemed to> make the cider too thick. Large amounts of nutmeg and cinnamonfloated> to the top upon opening each bottle no matter how long I let thebottles> clarify. The fermentation took longer probably becase the cinnamonand> nutmeg floating at the top interfererd with the fermentationprocess.> There was 9 % alcohol eventually. I have more enjoyable resultswith> the regular size concentrate and minimal or no spices.>> * Peach-Grape Champagne:>> I made this following the basic recipe and using welches peach-grape> juice. Excellent result. It is requested when people come over my> house. My sister stated this before knowing that I made itmyself, "I> actually like this. This is the best wine I have ever had." Many> others didn't believe that I made it until I pulled out the 2-litersoda> bottles.>> * Stout/Coffee Stout (extra dark beer):>> I used this recipe:>> http://groups.yahoo.com/group/E-Z-Caps/message/669> >> (The one that uses spray malt extract). I also used extra darkspray> malt and added a cup of 7-11 dark roast coffeeORGINAL POSTER: willum

I thought that I would post some updates of the results of some of the brewing that I have been working on so others can use them as a reference in the future: * Sarsaparilla: http://www.arborwine.com/images/rootbeer.jpg I used this extract and followed the instructions for making one gallon in two 2-liter bottles. (Instead of 2-liter bottles, I also used some 20 0z bottles so I could sample how it tasted after being aged for different periods of time). I used champagne yeast. There was not a lot of carbonation and the bottle that I let age the most and tasted excellent was flat. Next time I will use ezcap yeast and experiment with using the ezcaps. * Hard Cider: I used the ezcap recipe and added 1 Tablespoon of cinnamon and 1 teaspoon of nutmeg. I also used the large apple juice concentrate instead of the normal size. The large apple juice concentrate seemed to make the cider too thick. Large amounts of nutmeg and cinnamon floated to the top upon opening each bottle no matter how long I let the bottles clarify. The fermentation took longer probably becase the cinnamon and nutmeg floating at the top interfererd with the fermentation process. There was 9 % alcohol eventually. I have more enjoyable results with the regular size concentrate and minimal or no spices. * Peach-Grape Champagne: I made this following the basic recipe and using welches peach-grape juice. Excellent result. It is requested when people come over my house. My sister stated this before knowing that I made it myself, ""I actually like this. This is the best wine I have ever had."" Many others didn't believe that I made it until I pulled out the 2-liter soda bottles. * Stout/Coffee Stout (extra dark beer): I used this recipe: http://groups.yahoo.com/group/E-Z-Caps/message/669 (The one that uses spray malt extract). I also used extra dark spray malt and added a cup of 7-11 dark roast coffee to one of my bottles. I enjoyed the reults, but it was very hoppy, which I like, but most others don't. If you like a really hoppy beer, you can't beat this one: http://www.bluepointbrewing.com/images/hopillusion.jpg I enjoyed the result and it had 4% alcohol. The hop flavor was closer to a really bitter pale ale than a stout, but with a dark beer flavor. These are two of my favorite types of beer, but I want to make one that others will enjoy too. Next time, I will use less hops and a hop bag so that the hops do not further bitter the beer during fermentation. The coffee added an excellent flavor. I may also use more malt for higher alcohol content and I may experiment with liquid hopped malt in the can to cut out the cooking process, although this is not really making it myself.ORGINAL POSTER: eezzcap