At 09:44 PM 5/17/2006 +0000, you wrote:>Which would be better to make hard apple cider, regular apple juice or>apple cider?>>KenThere really isn't any difference. In the old days in the USA"apple cider" was fresh apple juice. In Europe "apple cider" is fermentedapple juice, what we in the USA call "hard cider". In some locales, "applecider" is unfiltered/unpasteurized apple juice that will either rot orferment (depending on conditions) if not properly refrigerated.The stuff you see on grocery store shelves labeled "apple cider"is pasteurized apple juice, the exact same concoction that sits next to thebottle that says "apple juice". The different label is strictly formarketing.One company insists that their "apple cider" has a differentacidity than their "apple juice", but that is an internal corporate definition.While people in different geographical areas may argue what thedifference between apple cider and apple juice is, the ultimate authorityon the matter, the same US Government entity that forbid labeling anythingas "white chocolate" until 2004 has no definition of "apple cider".ORGINAL POSTER: steve

Which would be better to make hard apple cider, regular apple juice orapple cider?KenORGINAL POSTER: dee

Any ideas or recipe's to make hard ice tea?KenORGINAL POSTER: dee

I brew beer using a regular fermenter with an air lock.However the EZ Caps does about the same thing, just difference in size! Here's a simple recipe: - makes 2.5 Gal. a) 1 can Liquid Malt Extract (various types available) - usually 1 can makes up to 23 litres (5 gal) so you may wish to half it and freeze the rest in a plastic container. b) 250gm Dry Light Malt Extract c) 20gm Hops (place in disposal soup bag or strain after boil) d) 1 packet dry ale yeast. e) 250gm Honey Note: Items a - e available at homebrew store. Use any type of honey will do. Bring 4 litres of water to boil. Remove from heat and add 1/2 can of liquid malt extract, 250gm Dry light maltextract, 200gm honey. Bring back to heat and boil. Once you see white foam forming, add the hop. Continue to boil for at least 30 minutes. Watch out for boil-overs. This boiled solution is called wort, after fermentation it is called beer. After 30 minutes, allow to cool down. To cool down rapidly, carefully bring the brew pot to a sink and run cold water around the pot. I get good cooling results by using a larger tub filled with cold water and placing the hot brew pot into the tub. NOTE: from now on, everything that touched the wort MUST be sanitized! Failure to sanitize may result in off-flavor caused by wild yeast infestation. When temperature of wort is down to 20C, pitch in the yeast, use a sanitize long spatula and give it a good stir to ensure it is thoroughly mixed with the wort. Fillyour sanitized bottles with the wort and allow to ferment or about a week with the EZ Caps on. You should be able to get a young beer within a week, but it gets better if you do this: Sanitize equal number of bottles, after a week of fermentation, carefully open the first bottle, and using a sanitized funnel, transfer your beer into the freshly sanitized bottle. Do not pour the trub at the bottom of the bottle, trash them but you may keep a bottle or two of the yeast trub for your next brew (must refrigerate). EZ Cap your freshly transferred beer and allow secondary fermentation for another week or two. After two weeks (or your patience runs out), chill a bottle and enjoy! To have a more carbonated beer, after 2 weeks of secondary, replace EZ Caps with regular caps, this will prevent venting of CO2 and cause your beer to be more carbonated (careful here, too early and it may cause bottleto explode.) PLenty of work, but it works for me. However I prefer to use the regular fermenters as it give less work. Cheers! johnbutlertriofan51 wrote: I am wondering how to make beer with the EZ Cap. I need a step by step guide if anyone wants to take the time to make one. I am also wondering if anyone has found a way to make a beer like ""Blue Moon""?Yahoo! Messenger with Voice. PC-to-Phone calls for ridiculously low rates.ORGINAL POSTER: patrick

I am wondering how to make beer with the EZ Cap. I need a step by stepguide if anyone wants to take the time to make one. I am alsowondering if anyone has found a way to make a beer like "Blue Moon"?ORGINAL POSTER: johnbutlertriofan51

Here is a theoretical EZ Cap Dandelion wine recipe (i.e., Ihaven't tried to make dandelion wine with EZ Caps but if I did, this wouldbe the first recipe I would try) . Dandelion wine will require yeastnutrient. If you don't have any you can ferment a batch of apple cider andimmediately use the sludge on the bottom (leftover from fermentation afterclarified in fridge). Use all of it.To make EZ Cap dandelion wine i would recommend getting 1/2 gallon ofdandelion flowers (just the petal portion, no greenery) per 2 liter EZCapped wine you intend to make. Yes, that's a lot of picking but you willneed that many. Wash/rinse flowers then boil slightly more than a 1/2gallon of water and add the flowers. Turn off the heat, cover, and let itsit for 3 days. Strain well. Add 1.5 pounds of sugar and the juice from 1large lemon and 1 orange. Add yeast and yeast nutrient. Place in EZ Cappedbottle and ferment for 3 weeks. Strain, allow to sit overnight and placeinto clean EZ Capped bottle and leave it until fermentation ends. Place infridge to clear. For best flavor age 6-12 months if you can wait that long.At 10:57 PM 5/14/2006 +0000, you wrote:>does anyone know how to make it and if so will it work with ez caps, im>short on fruit trees and long on weeds. also any other flower wines, i>have only made using juicy juice and my father-in law (a critic about>life and all other things) said "I would drink that" The juice is all>juice and lots of flavors.ORGINAL POSTER: steve

does anyone know how to make it and if so will it work with ez caps, imshort on fruit trees and long on weeds. also any other flower wines, ihave only made using juicy juice and my father-in law (a critic aboutlife and all other things) said "I would drink that" The juice is alljuice and lots of flavors.ORGINAL POSTER: livvyeee

Welcome!Corn is a little tougher to so, because it's carbohydrates ormostly starches, not sugars. Most people add an enzyme to the mash toconvert the starches to sugar, then brew the sugar into alcohol. Ifyou distill to the resulting mix, that is the start of moonshine. Inmy opinion, moonshine trades off more alcohol for less flavor. Look inthe files section for some helpful recipes.Willum--- "kissescandyland" wrote:>> hi im new to the group and the computer and just made my first batchof> wine and would like any and all recipes for more. i am trying to find> an easy one for corn wine , thanks>ORGINAL POSTER: willum

hi im new to the group and the computer and just made my first batch ofwine and would like any and all recipes for more. i am trying to findan easy one for corn wine , thanksORGINAL POSTER: kissescandyland

I have tried many different types of juices, but i am really hokedon one paticular type. I use Welch's Strawberry Breeze Juice. Mix itwith 1 cup of sugar and 1/8 teaspoon of yeast. Let it ferment for 7-8days and then refrigerate to let it settle. I usually strain itthrough cheesecloth after it clears up in the fridge. It is soooogood. I love it. Working on cherry wine now and it looks like it willbe just as good. If you try this, let me know how it turns out for you.Thanks,MarkORGINAL POSTER: m