Ive got some squeezed out spinach juice leftover from a holidayrecipe. Theres a little salt in it. My question is; will the saltencumber the brewing process? taste is not much matter as im gonnatweak it in the special ways i have. thanksORGINAL POSTER: craig

I am in the habit of adding 1/2 cup cane sugar to my juices when I mixthem for brewing. The idea is to end up with a sweeter drink with ahigher alcohol content.If I skip adding the sugar at the beginning and just start with thejuice and yeast, will the yeast "die of starvation" for lack of sugarto eat after a period of time, or will the yeast stay alive after allthe sugar has been converted to alcohol and CO2?What I'm want to do is brew a batch or 2 that I can sweeten to tasteAFTER the yeast is all done, without having to worry about fermentationrestarting if my drink warms back up.Will it work?WillumORGINAL POSTER: willum

We had gotten my first supply over through ebay in October and havebeen trying out several mixing of juices to see what happens after theprocess of fermenting.We put apple& cranberry together and let it sitfor 10 days before putting in fridge to stop the yeast.It turned outinto an excellent sparkling champaine .Our newer batches after startingwas with apple juice and that turned into pretty good cider.Wediffently plan on getting more e-z caps later on.ORGINAL POSTER: chubbett1957

This gotme wondering something... maltodextrine is a carbohydrate manufacturedfrom corn starch. I'm no expert and not sure how exactly how allthose factories in China turn corn starch into a type of sugar, but I doknow it's recognized by the body and quickly consumed. That got mewondering about using Spenda to sweeten a beverage that may have liveyeast in it. From the Splenda web site: "The processselectively replaces three hydrogen-oxygen groups on the sugar moleculewith three chlorine atoms." the result is regular table-type sugarthat our bodies believe is "inert" and hence, no calories andsafe for diabetics. Doesanybody know if yeast also can't dine on Spenda? This might be thesweetener you're looking for if you don't want to reactivate theyeast. Splenda does have some maltodextrine as a filler, but itshouldn't supply enough sugar to cause any noticeablefermentation.At 04:53 PM 12/7/2005 -0800, you wrote: If you really just want to sweeten the juice to taste, adding more can sugar won't work, it'll only become yeast food and produces higher alcohol and add cidery taste. If you can find maltodextrine from your local home brew store, this will help. Maltodextrine adds sweetness but does not fully ferment.ORGINAL POSTER: steve

Yes, the yeast will die when either the sugar supply is depleted(starvation) or the alcohol level gets so high the yeast poisons itself.Your plan should work, so long as the yeast is dead. If not,fermentation may begin again. Although I don't do it myself, some peopleuse a campden tablet when they want to kill the yeast. You can get them inhome brew stores.At 09:34 PM 12/7/2005 +0000, you wrote:>I am in the habit of adding 1/2 cup cane sugar to my juices when I mix>them for brewing. The idea is to end up with a sweeter drink with a>higher alcohol content.>>If I skip adding the sugar at the beginning and just start with the>juice and yeast, will the yeast "die of starvation" for lack of sugar>to eat after a period of time, or will the yeast stay alive after all>the sugar has been converted to alcohol and CO2?>>What I'm want to do is brew a batch or 2 that I can sweeten to taste>AFTER the yeast is all done, without having to worry about fermentation>restarting if my drink warms back up.>>Will it work?>>Willum>>>>>>>>Yahoo! Groups Links>>>>ORGINAL POSTER: steve

If you really just want to sweeten the juice to taste, adding more can sugar won't work, it'll only become yeast food and produces higher alcohol and add cidery taste. If you can find maltodextrine from your local home brew store, this will help. Maltodextrine adds sweetness but does not fully ferment.Yahoo! ShoppingFind Great Deals on Holiday Gifts at Yahoo! ShoppingORGINAL POSTER: patrick

More than happy to have been of some help to you James. Happy brewing!Tammy--- J COULING wrote:>> Cheers Tammy, I've now got a chart of measures,> thanks. from James.ORGINAL POSTER: wvprincess1166

Cheers Tammy, I've now got a chart of measures,thanks. from James. --- WV Princess wrote:> James, I'm not one of the lads but I hope I will do.> Maybe you could try> going to a weight and measurement site on the web> and convert the US> measurements to those that you use in England. Hope> this helps.> Tammy>>>> > There is 1 message in this issue.> >> > Topics in this digest:> >> > 1. (unknown)> > From: J COULING> > >> >> >>________________________________________________________________________> >>________________________________________________________________________> >> > Message: 1> > Date: Sun, 27 Nov 2005 23:26:13 +0000 (GMT)> > From: J COULING > > Subject: (unknown)> >> > Alright lads,im new to the EZ cap brewing and i'd> like> > to know if anyone can tell me how to measure a> "cup"> > of sugar? and how much is a 1/2 to 3/4 cup of> sugar? a> > 'cup' aint a cup unless you know what a 'cup'is,> also> > how do you get an 1/8th of a teaspoon of yeast!> that> > is so hard to work out,i aint got a clue how to> > measure these important factors without scales on> the> > initial brews,can anyone give me their views on> these> > points? can anyone tell me their weights of stuff> like> > yeast and sugar?,cheers chaps.from James.England> >> >> >>________________________________________________________________________> >>________________________________________________________________________> >> >> >> >>------------------------------------------------------------------------> > Yahoo! Groups Links> >> >> >> >> >>------------------------------------------------------------------------> >> >> >> >>ORGINAL POSTER: j

Cheers for the 'measures tables' mate. ---"andy.HIPPY.oppenheim" wrote:> ok for those of you acroos the pond send me persons> jelly babys in thanks.> gotta love em.,> Converting Liquid Cup Imperial Measure to> Millilitres (ml)>>> 1/2 fluid oz equals 15 mls>> 1 fluid oz equals 30 mls>> 1/4 cup (2 oz) equals 60 mls>> 1/3 cup (3 oz) equals 90 mls>> 1/2 cup (4 oz) equals 125 mls>> 1 cup (8 oz) equals 250 mls>>>> 1/4 teaspoon (tsp) = 1 ml> 1/2 teaspoon (tsp) = 2 ml> 1 teaspoon (tsp) = 5 ml> 1 Tablespoon (Tbsp) = 15 ml>>> 3 teaspoons = 1 Tablespoon> 4 Tablespoons = 1/4 Cup> 8 Tablespoons = 1/2 Cup> 16 Tablespoons = 1 cup> Use these metric> units to replace oz.> approx. fluid ounces> US> approx. imperial fl. ounces> UK> cups> UK> (10 imperial> fl. ounces)> spoons> 1 T. = 15 ml.> 1 t. = 5 ml.> 1000 ml. is about> (1 litre)> 32 oz.> (1 generous quart or 2 gen. pints)> > 36 (imperial fl). oz.> (1 imperial quart)>>> > 4 cups minus 8 T.>> 500 ml. is about> (1/2 litre)> 16 oz> (generous 1 pint)> > 18 (imperial fl.) oz.> (1 scant imperial pint)> > 2 cups minus 4 T.>> 250 ml. is about> (1/4 litre)> 8 oz.> (1/2 generous pint)> > 9 oz.> (1/2 scant pint)> > 1 cup minus 2 T.> 16 T. plus 2 t.> 125 ml. is about> (1/8 litre)> 4 oz.> > 4.5 oz. (use 5 oz.)> > 1/2 cup minus 1 T.> 8 T. plus 1 t.> 62.5 ml. (use 60 ml)> (1/16 litre)> 2 oz.>> > 2.5 oz. (use 2 oz.)>> > 1/4 cup minus 1-1/2 T.> 4 T. plus 1/2 t.> 30 ml.> (anything less,> use spoon measures)> 15 ml.> 1 oz.> >>> .5 oz.> 1.25 oz. (use 1 oz.)> >>> .527 oz.> 1/8 cup minus 3/4 t.> 2 T. plus 1/4 t.>>>> 1 T.>> For bulk and dry measure:> Oven temperatures>>>>> __________________________________________________> Do You Yahoo!?> Tired of spam? Yahoo! Mail has the best spam> protection around> http://mail.yaORGINAL POSTER: j

On Sun, 27 Nov 2005 23:26:13 +0000 (GMT) J COULING writes:> Alright lads,im new to the EZ cap brewing and i'd like> to know if anyone can tell me how to measure a "cup"> of sugar? and how much is a 1/2 to 3/4 cup of sugar? a> 'cup' aint a cup unless you know what a 'cup'is, also> how do you get an 1/8th of a teaspoon of yeast! that> is so hard to work out,i aint got a clue how to> measure these important factors without scales on the> initial brews,can anyone give me their views on these> points? can anyone tell me their weights of stuff like> yeast and sugar?,cheers chaps.from James.England>Now where did I put that metric conversion slide rule...1 C = 237 ml1/2 C = 118.5 ml3/4 C = 177.75 ml1 ts = 4.93 ml1/8 ts = 0.62 ml._, SL. Laird Kelly ocp INET laird.kelly(at)juno.comC(O-O)@ Sholem aleichem FIDO 1:138/255, 1:123/140--o00-(_)-00o---------------------------------------------------WSU Master Gardener, GOA, SIAR, NAR #77280, UPCHUG, *Team AMiGA*"Micro$oft Mobile Manor", Purdy, Wa - 1 mile north of Mary KayLeTourneau... Hide the kids, she's out 8-)ORGINAL POSTER: laird