nmORGINAL POSTER: dee

It may be done for it's primary fermentation if it has run thatlong. I wouldn't recommend setting them outside, the yeast like afairly consistant temperature, and 70 F is just fine. Getting verywarm (like upper 80's) might actually slow the yeast down. You mighttry the "release pressure and shake" test (see previous post) and seehow that does.The only other thing I can think of is if the bottle is very full ofjuice and there isnt much airspace, that might make it tough to havea large enough yeast colony to brew as fast as we are used to seeing.Enjoy!--- Dee N Ken Shupinski wrote:>> It will be 2 weeks on Thursday. I would say 70 degrees untilSaturday when I put my brews outside. It's been in the mid to upper80's and gone down to around 70's at night time.>> Willum wrote: How long did you let it brew, andat about what temp?>>>> --- In E-Z-Caps@yahoogroups.com, leroy hamann wrote:> >> > Is it making pressure, if so then leave it alone, if notsomething> is wrong i added a whole cup sugar but it seemed to make more of a> mess as it never stopped fermenting and tasted really strong ofyeast> when done.i tryed thinning it down while it was fermenting and that> only made it worse it should be okay the way it is. Let me know.> >> > Dee and Ken wrote: I made cran ras with 1/2 cup> sugar and 1/8 yeast. I don't see much> > action going on the surface with the foam at all. I only put the> 1/2> > sugar in because my wife didn't want it strong. Is this ok or> should I> > add something more to it like more sugar or and or yeast? Thanks.> >> > Ken> >> >> >> >> >> > SPONSORED LINKS> > Winemaking supplies Winemaking kits Winemaking> equipment Cap Wine and spirits> >> > ---------------------------------> > YAHOO! GROUPS LINKS> >> >> > Visit your group "E-Z-Caps" on the web.> >> > To unsubscribe from this group, send an email to:> > E-Z-Caps-unsubscribe@yahoogroups.com> >> > Your use of Yahoo! Groups is subject to the Yahoo! Terms of> Service.> >> >> > ---------------------------------> >> >> >> >> >> > ---------------------------------> > Be a chatter box. Enjoy free PC-to-PC calls with Yahoo!Messenger> with Voice.> >>>>>>>>> SPONSORED LINKS> Winemaking supplies Winemaking kits Winemakingequipment Cap Wine and spirits>> ---------------------------------ORGINAL POSTER: willum

It sounds like you are fine so far. the only other test i can thinkof is to open the bottles up to relieve existing pressure, tightenthem down again, then shake then up good and hard. If the pressurecomes back within a few hours, then everything is still fine.Hopefully the acid isnt too high, especially in the tea andlemonade. Enjoy!--- Dee N Ken Shupinski wrote:>> I made cran ras with 1/2 cup sugar and 1/8 yeast,> apple cider with 1 cup sugar and 1/8 yeast, and hard ice tea with 1> cup sugar and 1/8 yeast. I also made grape with 1 cup sugar and 1/8tsp yeast, and pink lemonade with 1 cup sugar with 1/8 tsp yeast.>> Willum wrote: How much sugar did you add to howmuch juice, and about how many days> have they been brewing? From what I've seen, you may not seea "lot"> of foam. The pressure in the bottle tends to keep the foam to a> minimum. The fizz you're seeing is one of the indications that itis> working. Pressure in the bottles is another indicator. It soundslike> you are right on track.>> Enjoy!>>> --- In E-Z-Caps@yahoogroups.com, "Dee and Ken" wrote:> >> > I have 5 bottles fermenting. None of them has gotten alot of foamin> > them on the surface. Is this good or bad or what? I have opened a> > couple and sure do have alot of fizz to em. I do not have alot of> > sediment either on the bottom, very little.> >> > Ken> >>>>>>>>> SPONSORED LINKS> Winemaking supplies Winemaking kits Winemakingequipment Cap Wine and spirits>> ---------------------------------> YAHOO! GROUPS LINKS>>> Visit your group "E-Z-Caps" on the web.>> To unsubscribe from this group, send an email to:> E-Z-Caps-unsubscribe@yahoogroups.com>> Your use of Yahoo! Groups is subject to the Yahoo! Terms ofService.>>> --------------------------------->>>>>> ---------------------------------> New Yahoo! Messenger with Voice. Call regular phones from your PCand save big.>ORGINAL POSTER: willum

Plenty of pressure in bottles. Also I have a pink lemonade im tryingto make alcoholic. I don't see any bubbles at this time but there ispressure.KenORGINAL POSTER: dee

I made cran ras with 1/2 cup sugar and 1/8 yeast,apple cider with 1 cup sugar and 1/8 yeast, and hard ice tea with 1cup sugar and 1/8 yeast. I also made grape with 1 cup sugar and 1/8 tsp yeast, and pink lemonade with 1 cup sugar with 1/8 tsp yeast.Willum wrote: How much sugar did you add to how much juice, and about how many days have they been brewing? From what I've seen, you may not see a ""lot"" of foam. The pressure in the bottle tends to keep the foam to a minimum. The fizz you're seeing is one of the indications that it is working. Pressure in the bottles is another indicator. It sounds like you are right on track. Enjoy! --- In E-Z-Caps@yahoogroups.com, ""Dee and Ken"" wrote: > > I have 5 bottles fermenting. None of them has gotten alot of foam in > them on the surface. Is this good or bad or what? I have opened a > couple and sure do have alot of fizz to em. I do not have alot of > sediment either on the bottom, very little. > > Ken >New Yahoo! Messenger with Voice. Call regular phones from your PC and save big.ORGINAL POSTER: dee

It will be 2 weeks on Thursday. I would say 70 degrees until Saturday when I put my brews outside. It's been in the mid to upper 80's and gone down to around 70's at night time.Willum wrote: How long did you let it brew, and at about what temp? --- In E-Z-Caps@yahoogroups.com, leroy hamann wrote: > > Is it making pressure, if so then leave it alone, if not something is wrong i added a whole cup sugar but it seemed to make more of a mess as it never stopped fermenting and tasted really strong of yeast when done.i tryed thinning it down while it was fermenting and that only made it worse it should be okay the way it is. Let me know. > > Dee and Ken wrote: I made cran ras with 1/2 cup sugar and 1/8 yeast. I don't see much > action going on the surface with the foam at all. I only put the 1/2 > sugar in because my wife didn't want it strong. Is this ok or should I > add something more to it like more sugar or and or yeast? Thanks. > > Ken > > > > > > SPONSORED LINKS > Winemaking supplies Winemaking kits Winemaking equipment Cap Wine and spirits > > --------------------------------- > YAHOO! GROUPS LINKS > > > Visit your group ""E-Z-Caps"" on the web. > > To unsubscribe from this group, send an email to: > E-Z-Caps-unsubscribe@yahoogroups.com > > Your use of Yahoo! Groups is subject to the Yahoo! Terms of Service. > > > --------------------------------- > > > > > > --------------------------------- > Be a chatter box. Enjoy free PC-to-PC calls with Yahoo! Messenger with Voice. >How low will we go? Check out Yahoo! Messenger’s low PC-to-Phone call rates.ORGINAL POSTER: dee

How much sugar did you add to how much juice, and about how many dayshave they been brewing? From what I've seen, you may not see a "lot"of foam. The pressure in the bottle tends to keep the foam to aminimum. The fizz you're seeing is one of the indications that it isworking. Pressure in the bottles is another indicator. It sounds likeyou are right on track.Enjoy!--- "Dee and Ken" wrote:>> I have 5 bottles fermenting. None of them has gotten alot of foam in> them on the surface. Is this good or bad or what? I have opened a> couple and sure do have alot of fizz to em. I do not have alot of> sediment either on the bottom, very little.>> Ken>ORGINAL POSTER: willum

How long did you let it brew, and at about what temp?--- leroy hamann wrote:>> Is it making pressure, if so then leave it alone, if not somethingis wrong i added a whole cup sugar but it seemed to make more of amess as it never stopped fermenting and tasted really strong of yeastwhen done.i tryed thinning it down while it was fermenting and thatonly made it worse it should be okay the way it is. Let me know.>> Dee and Ken wrote: I made cran ras with 1/2 cupsugar and 1/8 yeast. I don't see much> action going on the surface with the foam at all. I only put the1/2> sugar in because my wife didn't want it strong. Is this ok orshould I> add something more to it like more sugar or and or yeast? Thanks.>> Ken>>>>>> SPONSORED LINKS> Winemaking supplies Winemaking kits Winemakingequipment Cap Wine and spirits>> ---------------------------------> YAHOO! GROUPS LINKS>>> Visit your group "E-Z-Caps" on the web.>> To unsubscribe from this group, send an email to:> E-Z-Caps-unsubscribe@yahoogroups.com>> Your use of Yahoo! Groups is subject to the Yahoo! Terms ofService.>>> --------------------------------->>>>>> ---------------------------------> Be a chatter box. Enjoy free PC-to-PC calls with Yahoo! Messengerwith Voice.>ORGINAL POSTER: willum

I have 5 bottles fermenting. None of them has gotten alot of foam inthem on the surface. Is this good or bad or what? I have opened acouple and sure do have alot of fizz to em. I do not have alot ofsediment either on the bottom, very little.KenORGINAL POSTER: dee

Is it making pressure, if so then leave it alone, if not something is wrong i added a whole cup sugar but it seemed to make more of a mess as it never stopped fermenting and tasted really strong of yeast when done.i tryed thinning it down while it was fermenting and that only made it worse it should be okay the way it is. Let me know.Dee and Ken wrote: I made cran ras with 1/2 cup sugar and 1/8 yeast. I don't see much action going on the surface with the foam at all. I only put the 1/2 sugar in because my wife didn't want it strong. Is this ok or should I add something more to it like more sugar or and or yeast? Thanks. KenBe a chatter box. Enjoy free PC-to-PC calls with Yahoo! Messenger with Voice.ORGINAL POSTER: leroy