Use this recipe instead (this is the recipe that comes included with theEZ Cap kit)HARD CIDERGreat for beginners Fill a 2 liter soda pop bottle 90% full with apple juice or applecider. Add 1 cup of table sugar. Add 1/16th1/8th teaspoon of yeast. Screw on an EZ Cap and placethe bottle somewhere warm for 3-10 days. Place in refrigerator toclarify for 2 or more days. Serve and enjoy! RED OR WHITE WINETurn regular Grape Juice into wine Fill a 2 liter soda pop bottle 90% full with regular or white grapejuice. Welches or store brands work great. Add 1 cup of tablesugar. Add 1/16th 1/8th teaspoon ofyeast. Follow the rest of the cider instructions above.At 11:57 AM 8/26/2006 +0000, you wrote: I'm going to try and make my first wine using the "Easy Red and Easy White Wine" recipe from the file section. For the E-Z Capy yeast it says add 2 "doses". Can you explain what it means and what the equivalent is if I'm using measuring spoon/teaspoon? TIA Rachel (of VA Beach now of Naples, Italy) Yahoo! Groups Links To visit your group on the web, go to: http://groups.yahoo.com/group/E-Z-Caps/ 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

I'm going to try and make my first wine using the "Easy Red and EasyWhite Wine" recipe from the file section. For the E-Z Capy yeast itsays add 2 "doses". Can you explain what it means and what theequivalent is if I'm using measuring spoon/teaspoon?TIARachel (of VA Beach now of Naples, Italy)ORGINAL POSTER: rachel

I made some beer following the recipe that I listed in this message:http://groups.yahoo.com/group/E-Z-Caps/message/669I have let it ferment and age for about two weeks total. I was wondering what would happen if I now changed the e-zcap to a regular bottle cap since I am fairly certain that all of the fermenting is complete. Would I lose the carbonation? If I rebettled it would I need to add priming sugar? I am only asking because I am pretty sure the yeast will no longer be working since it had a 4% initial potential alcohol reading and this should have been met after about one week. ThanksAlso, the peach-grape champagne came out great after about a week of fermenting it had 9.5% alcohol and tasted great!ORGINAL POSTER: eezzcap

Try sweetening the White Grape Peach juice with about 1/2 cane sugarand 1/2 brown sugar. Yum!Rev. Willumhttp://360.yahoo.com/mikemojc--- In E-Z-Caps@yahoogroups.com, "eezzcap" wrote:>>> I just started a batch of welch's white grape-peach concentrate. Iused> 11.5oz cans this time. I added 1 cup of sugar and about 4 cans of> water to bring it up to 90% full in each bottle. The initialpotential> alcohol by volume reading was 9.5%. I plan on letting theseferment as> long as possible to try to get a champagne type drink. I tasted the> juice that I put in my hydrometer and it was delicious.>> I checked the files section and each file states to use a large canof> juice concentrate. Does this refer to the 12oz can? The 12oz (or> 11.5oz) can seems to be the standard size and a 16oz is the largersize> in my supermarket.>>> --- In E-Z-Caps@yahoogroups.com, "Willum" wrote:> >> > Most recipes for EZ caps are written with a 12 Oz juiceconcentrate> > and a 2 liter bottle in mind. Check in the files section of the> > Yahoo group. A bigger can of concentrate would very likely be a> > little "too thick". I will frequently mix one 12 oz can of> > concentrate with 3 1/2 cans of water just so it balances out alittle> > lighter. You can add a little plain water to your fermented drinkto> > thin it down a bit, just like you can add a little sugar tosweeten> > it to taste.> >> >> > --- In E-Z-Caps@yahoogroups.com, "eezzcap" eezzcap@ wrote:> > >> > >> > > Tried first cider and sarsaparilla today. Both feremented for 4> > days> > > and clarified in the refrigerator for 2 days. The sarsaparillahad> > an> > > ok taste and not much carbonation. The bottle was hard when Iput> > it in> > > the refrigerator; it wasn't as hard coming out. I have a fewother> > > bottles still fermenting (carbonating) with regular caps on. I> > > refrigerated one after 6 days and the other, I'm letting go alittle> > > longer. We'll see what happens.> > >> > > The cider had only 2% alcohol after 4 days fermenting and I letit> > sit> > > in the hydrometer for at least 10 minutes and spun thehydrometer.> > It> > > had a nice taste and good carbonation. I put 1 tablespoon of> > cinnamon> > > and 1 teaspoon of nutmeg in each bottle. A lot of the spiceswere> > > floating on top of the bottle and had to be strained out. I am> > > wondering if the spices would have impeded fermentation? I willtry> > > about a teaspoon of cinnamon and an 1/8 teaspoon of nutmeg next> > time.ORGINAL POSTER: willum

Like some many other things discussed in this group, spicing winesdefinately falls under the heading of "All things in moderation". Hereare 2 recipes that might be of particular interest to you:http://www.home.earthlink.net/~mikemojc/Recipe.htmlhttp://www.home.earthlink.net/~mikemojc/WGR.htmlThe first one is for a mead (honey wine), but the spice measurementscould be applied for a similar quantity of a hard apple cider. Thesecond is a recipe for White Grape Rasperry that all my friends LOVE asa summer beverage. The pages also have instructions and some "Why didhe do that?" information. Enjoy!--- In E-Z-Caps@yahoogroups.com, "eezzcap" wrote:>> I recently tried adding some cinnamon and nutmeg to some cider that I> was brewing. Does anyone have any tips for adding spices? Should I> cook spices in? I used a tablesppon of cinnamon and a teaspoon of> nutmeg in each 2-liter bottle. I believe that this is too much. Ihave> bottles that have a lot of cinnamon floating at the top and that are> taking a long time for them to clarify. The first bottle that I tried> fermented for 4 days and clarified for 2. It ended up with only 2%> alcohol and I had to strain the cinnamon off the top. I have alsobeen> clarifying another bottle for 3 days (which fermented for 9 days) and> more of the cinnamon has dropped to the bottom. I would appreciateany> suggestions for adding spices. I really enjoy hot mulled cider and> would like to perfect a hard version.>ORGINAL POSTER: willum

I recently tried adding some cinnamon and nutmeg to some cider that I was brewing. Does anyone have any tips for adding spices? Should I cook spices in? I used a tablesppon of cinnamon and a teaspoon of nutmeg in each 2-liter bottle. I believe that this is too much. I have bottles that have a lot of cinnamon floating at the top and that are taking a long time for them to clarify. The first bottle that I tried fermented for 4 days and clarified for 2. It ended up with only 2% alcohol and I had to strain the cinnamon off the top. I have also been clarifying another bottle for 3 days (which fermented for 9 days) and more of the cinnamon has dropped to the bottom. I would appreciate any suggestions for adding spices. I really enjoy hot mulled cider and would like to perfect a hard version.ORGINAL POSTER: eezzcap

I just started a batch of welch's white grape-peach concentrate. I used 11.5oz cans this time. I added 1 cup of sugar and about 4 cans of water to bring it up to 90% full in each bottle. The initial potential alcohol by volume reading was 9.5%. I plan on letting these ferment as long as possible to try to get a champagne type drink. I tasted the juice that I put in my hydrometer and it was delicious.I checked the files section and each file states to use a large can of juice concentrate. Does this refer to the 12oz can? The 12oz (or 11.5oz) can seems to be the standard size and a 16oz is the larger size in my supermarket.--- In E-Z-Caps@yahoogroups.com, ""Willum"" wrote:>> Most recipes for EZ caps are written with a 12 Oz juice concentrate> and a 2 liter bottle in mind. Check in the files section of the> Yahoo group. A bigger can of concentrate would very likely be a> little ""too thick"". I will frequently mix one 12 oz can of> concentrate with 3 1/2 cans of water just so it balances out a little> lighter. You can add a little plain water to your fermented drink to> thin it down a bit, just like you can add a little sugar to sweeten> it to taste.>>> --- In E-Z-Caps@yahoogroups.com, ""eezzcap"" eezzcap@ wrote:> >> >> > Tried first cider and sarsaparilla today. Both feremented for 4> days> > and clarified in the refrigerator for 2 days. The sarsaparilla had> an> > ok taste and not much carbonation. The bottle was hard when I put> it in> > the refrigerator; it wasn't as hard coming out. I have a few other> > bottles still fermenting (carbonating) with regular caps on. I> > refrigerated one after 6 days and the other, I'm letting go a little> > longer. We'll see what happens.> >> > The cider had only 2% alcohol after 4 days fermenting and I let it> sit> > in the hydrometer for at least 10 minutes and spun the hydrometer.> It> > had a nice taste and good carbonation. I put 1 tablespoon of> cinnamon> > and 1 teaspoon of nutmeg in each bottle. A lot of the spices were> > floating on top of the bottle and had to be strained out. I am> > wondering if the spices would have impeded fermentation? I will try> > about a teaspoon of cinnamon and an 1/8 teaspoon of nutmeg next> time.> > Should I cook the spices in or can I just add them to the bottle?> Will> > cooking the spices in keep them dissolved? Also, the cider seems a> bit> > thick. Is this because it can ferment more? If I use a a regular> size> > can of concentrate instead of the large, will it make it seem less> > thick? If I use the smaller can, will I have to add more sugar to> > increase alcohol levels? I like bottled ciders like Woodpecker and> > Baumers. Should the ciders end up similar to those or are they> > drastically different?> >> > The stout appears to be coming along nicely. Some foam (not much)> came> > out the hole in the e-z caps on the first day. I did use a whole> > package of ale yeast between 2 2-liter bottles. There is a good> amount> > of sediment (1/2 an inch) on the bottom of each bottle. Mostly> from the> > malt, I believe.> >> >> > --- In E-Z-Caps@yahoogroups.com, ""Willum"" wrote:> > >> > > Cool! It sounds like you've jumped in with both feet and are> having> > > fun with it. I suggest making nORGINAL POSTER: eezzcap

Most recipes for EZ caps are written with a 12 Oz juice concentrateand a 2 liter bottle in mind. Check in the files section of theYahoo group. A bigger can of concentrate would very likely be alittle "too thick". I will frequently mix one 12 oz can ofconcentrate with 3 1/2 cans of water just so it balances out a littlelighter. You can add a little plain water to your fermented drink tothin it down a bit, just like you can add a little sugar to sweetenit to taste.--- "eezzcap" wrote:>>> Tried first cider and sarsaparilla today. Both feremented for 4days> and clarified in the refrigerator for 2 days. The sarsaparilla hadan> ok taste and not much carbonation. The bottle was hard when I putit in> the refrigerator; it wasn't as hard coming out. I have a few other> bottles still fermenting (carbonating) with regular caps on. I> refrigerated one after 6 days and the other, I'm letting go a little> longer. We'll see what happens.>> The cider had only 2% alcohol after 4 days fermenting and I let itsit> in the hydrometer for at least 10 minutes and spun the hydrometer.It> had a nice taste and good carbonation. I put 1 tablespoon ofcinnamon> and 1 teaspoon of nutmeg in each bottle. A lot of the spices were> floating on top of the bottle and had to be strained out. I am> wondering if the spices would have impeded fermentation? I will try> about a teaspoon of cinnamon and an 1/8 teaspoon of nutmeg nexttime.> Should I cook the spices in or can I just add them to the bottle?Will> cooking the spices in keep them dissolved? Also, the cider seems abit> thick. Is this because it can ferment more? If I use a a regularsize> can of concentrate instead of the large, will it make it seem less> thick? If I use the smaller can, will I have to add more sugar to> increase alcohol levels? I like bottled ciders like Woodpecker and> Baumers. Should the ciders end up similar to those or are they> drastically different?>> The stout appears to be coming along nicely. Some foam (not much)came> out the hole in the e-z caps on the first day. I did use a whole> package of ale yeast between 2 2-liter bottles. There is a goodamount> of sediment (1/2 an inch) on the bottom of each bottle. Mostlyfrom the> malt, I believe.>>> --- In E-Z-Caps@yahoogroups.com, "Willum" wrote:> >> > Cool! It sounds like you've jumped in with both feet and arehaving> > fun with it. I suggest making notes by keeping a little brewing> > log. That way if youshould come up with the "Ultimate Brew", youcan> > recreate it. Also, if you come up with something excedingly nasty,> > you'll have something to teach you how to avoid repeating your> > mistakes.> >> > Enjoy!> >> > Willum - Who needs to bottle a little hard pink lemonaid tonight!> >> >> > --- InORGINAL POSTER: willum

Tried first cider and sarsaparilla today. Both feremented for 4 days and clarified in the refrigerator for 2 days. The sarsaparilla had an ok taste and not much carbonation. The bottle was hard when I put it in the refrigerator; it wasn't as hard coming out. I have a few other bottles still fermenting (carbonating) with regular caps on. I refrigerated one after 6 days and the other, I'm letting go a little longer. We'll see what happens.The cider had only 2% alcohol after 4 days fermenting and I let it sit in the hydrometer for at least 10 minutes and spun the hydrometer. It had a nice taste and good carbonation. I put 1 tablespoon of cinnamon and 1 teaspoon of nutmeg in each bottle. A lot of the spices were floating on top of the bottle and had to be strained out. I am wondering if the spices would have impeded fermentation? I will try about a teaspoon of cinnamon and an 1/8 teaspoon of nutmeg next time. Should I cook the spices in or can I just add them to the bottle? Will cooking the spices in keep them dissolved? Also, the cider seems a bit thick. Is this because it can ferment more? If I use a a regular size can of concentrate instead of the large, will it make it seem less thick? If I use the smaller can, will I have to add more sugar to increase alcohol levels? I like bottled ciders like Woodpecker and Baumers. Should the ciders end up similar to those or are they drastically different?The stout appears to be coming along nicely. Some foam (not much) came out the hole in the e-z caps on the first day. I did use a whole package of ale yeast between 2 2-liter bottles. There is a good amount of sediment (1/2 an inch) on the bottom of each bottle. Mostly from the malt, I believe.--- In E-Z-Caps@yahoogroups.com, ""Willum"" wrote:>> Cool! It sounds like you've jumped in with both feet and are having> fun with it. I suggest making notes by keeping a little brewing> log. That way if youshould come up with the ""Ultimate Brew"", you can> recreate it. Also, if you come up with something excedingly nasty,> you'll have something to teach you how to avoid repeating your> mistakes.>> Enjoy!>> Willum - Who needs to bottle a little hard pink lemonaid tonight!>>> --- In E-Z-Caps@yahoogroups.com, ""eezzcap"" eezzcap@ wrote:> >> >> > I made a stout following the directions with the spray malt that I> > listed the other day and began fermenting it today. It had an> initial> > starting potential alcohol percentage of 4% (1.030 initial specific> > gravity) which worries me that there will not be much alcohol in the> > finished product. My Sarsaparilla had the same starting gravity.> > Although I tasted the sample that I used to measure the starting> gravity> > and it tasted just like a Guiness without carbonation. So> hopefully it> > will at least taste right if there is a low alcohol content. It is> hard> > to drink enough stout to get drunk of of anyway. I used chocolate> malt> > for both bottles and put 1 cup of 7-11 dark roast coffee into one> of the> > bottles. I did have to add some water to top off each bottle and I> left> > a little sediment and some liquid in the bottom of my cooking pot.> > AFter a couple of hours the bottles are brewing nicely and there is> an> > additional deposit in the bottom of each bottle. I saw that the> > instructions in the files section for making beer called for 1 and> 1/2> > poundsORGINAL POSTER: eezzcap

Cool! It sounds like you've jumped in with both feet and are havingfun with it. I suggest making notes by keeping a little brewinglog. That way if youshould come up with the "Ultimate Brew", you canrecreate it. Also, if you come up with something excedingly nasty,you'll have something to teach you how to avoid repeating yourmistakes.Enjoy!Willum - Who needs to bottle a little hard pink lemonaid tonight!--- "eezzcap" wrote:>>> I made a stout following the directions with the spray malt that I> listed the other day and began fermenting it today. It had aninitial> starting potential alcohol percentage of 4% (1.030 initial specific> gravity) which worries me that there will not be much alcohol in the> finished product. My Sarsaparilla had the same starting gravity.> Although I tasted the sample that I used to measure the startinggravity> and it tasted just like a Guiness without carbonation. Sohopefully it> will at least taste right if there is a low alcohol content. It ishard> to drink enough stout to get drunk of of anyway. I used chocolatemalt> for both bottles and put 1 cup of 7-11 dark roast coffee into oneof the> bottles. I did have to add some water to top off each bottle and Ileft> a little sediment and some liquid in the bottom of my cooking pot.> AFter a couple of hours the bottles are brewing nicely and there isan> additional deposit in the bottom of each bottle. I saw that the> instructions in the files section for making beer called for 1 and1/2> pounds of malt. May try that next time. I also know that stoutsdo not> have as high an alcohol content as ales. After a couple of hours,it is> fermenting nicely.>> I put my first 20-oz bottle of sarsaparilla and my first 2-literbottle> of cider in the fridge today after 4 days of fermentation. I planon> trying them and testing them with my hydrometer in 2 or 3 days.>> By the way, my hydrometer showed an intial specific gravity of1.065 or> 9% potential alcohol. These is with a large can of concetratedapple> juice, water topped of to 90% full and 1 cup of sugar. Are others> getting a different initial reading with these percentages. Perhaps> there is something wrong with my hydrometer and not my stout?>> Not matter how these things turn out, I am enjoying making them.And> the little fizz that escaped when I changed bottle caps on my cider> today was delicious!>>> --- In E-Z-Caps@yahoogroups.com, "eezzcap" wrote:> >> >> > I got some good advice from a very helpful person at my localbrewshop> > (http://www.arborwine.com ). I wasgoing to> > pick up a can of John Bull Hopped Brown Ale because I thought itwould> > be the easiest without having to cook anything and I would beable to