Hi matt,I just got back from Baghdad 6 months ago. Unfortunately, I didn'thave EZ caps at the time so I had to rely on other sources.All you will need for wine is some EZ caps, champagne yeast(or theyeast that comes with the EZ caps), 2 liter pop bottles, sugar andgrape or other fruit juice. You can probably get everything you needat the PX minus the EZ caps and yeast.If you aren't able to get the EZ caps into the country there may besome alternatives. A few posts ago someone wrote about using a glasscarboy and a balloon. Maybe you could adapt with what you can get locally.Mark--- matthew dick wrote:>> hi my name is matt and im in iraq im just starting to make wine andwhat not what all do i need to start making wine?can someone help mewith this i would great be thankful.my plan is to make a journel whileim hear so when i get back to the states i know what i need and makesome wine well thank you for taking your time and reading my email.>>> ---------------------------------> Yahoo! FareChase - Search multiple travel sites in one click.>ORGINAL POSTER: mark

Usually, I transfer to another sanitized bottle after 4-5 days of fermentation. Leave behind the last inch or so of the yeast trub, do becareful not to disturb the bottom. This secondary process will also clear up the juice.The strong smell/taste comes from the juice being in contact with the trub for extended period.Craig wrote: I notice that whenever i ferment grape juice it comes out with a funny smell and after taste. this doesnt happen with other juices. also, the sediment has that same funk to it but much stronger. is there somthing i can do?Yahoo! Music Unlimited - Access over 1 million songs. Try it free.ORGINAL POSTER: patrick

I made my first batch of wine using E-Z Caps. I used pomegranate juiceand added 1/2 cup of white sugar. At day 8 I refrigerated it. What do Iuse to check the % of alcohol?ORGINAL POSTER: retiredron96

hi my name is matt and im in iraq im just starting to make wine and what not what all do i need to start making wine?can someone help me with this i would great be thankful.my plan is to make a journel while im hear so when i get back to the states i know what i need and make some wine well thank you for taking your time and reading my email.Yahoo! FareChase - Search multiple travel sites in one click.ORGINAL POSTER: matthew

I notice that whenever i ferment grape juice it comes out with a funnysmell and after taste. this doesnt happen with other juices. also, thesediment has that same funk to it but much stronger. is there somthingi can do?ORGINAL POSTER: craig

Interesting .....Can you describe your process a little more? ie. what do you do toclarify? etc.thanksKevin Price wrote: how long did your freinds ferment the longer the frementation the higher the alchol content if your frend only fremented for 7 days persay to your 14 his content will be much less 30 days ot untill the bubbles stop will produce much higher alc content. types of wine yeast will also produse difrent alchol content. I havent used ez caps yeast so I am not sure what it produxes I buy yeast from my brewing store and try difrent kinds. I dont use easy caps I use a glass gallon wine jug and a ballon with a pin hole poked into it and i frement for around 25 to 30ty days and get about 17 to 18 precent alc content out of my wine . I use all difrent kinds of store bought juice. My wine would bring a smile to anyone that ever bought that cheep wine it has a much better taste with the same kick lol cop8_wannabe wrote: I just recently purchased my EZ caps and gave it a quick go with all 6 caps at once for roughly about a 2 week fermentation period based off of a friend's recipe. However instead of the standard 1 cup of sugar, I did half a cup of white sugar and half a cup of brown sugar. I found that my concoctions contained a higher alcohol content and therefore ""dry"" taste. I made: A straight honey mead Honey mead with apple juice White Wine Red Wine Pear Cider Apple Cider And there were all much more potent than my friend's batches. I was wondering if anyone had any experience with this. I was also thinking of varying the amount of brown sugar to 1/4 of a cup and 3/4 cup white sugar. Opinons, Questions, Comments? ------------------------ Yahoo! Groups Sponsor --------------------~--> Give at-risk students the materials they need to succeed at DonorsChoose.org! http://us.click.yahoo.com/wlSUMA/LpQLAA/.../v.NolB/TM --------------------------------------------------------------------~-> 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: joseph

Yes, I've done a control test. One 2 liter I used regular white sugar,the other 2 liter bottle regular brown sugar. At the end of 10 days,using a vinometer the white cane sugar bottle finished at 12% alcohol,and the brown sugar bottle finished at 17% alcohol. Also, the brownsugar test had a more sparkling effect, and my boss mentioned the whitesugar one had a faint cidery taste. Probably it was still fermenting at10 days later and would have gone even higher, yet I put both in therefrigerator to stop the action. Both were absolutely excellent indryness, sparkle and I love the ease of EZ Caps. I've used othermethods but this is a safe, portable way to keep kids out of playingwith or removing the bubble trap on larger fermenting bottles.I need help understanding using old yeast. I still have these bottlesremains in the refrigerator. How much old yeast do I reuse? Would Ialso pitch new yeast in a new batch? How good or how long does oldyeast stay if refrigerated?What about black stuff floating in bottles during early fermentation? Idid another experiment by letting herbs and grains sit suspended inwater, but loosely covered in my garage for 5 days and noticed it wasextracted, and possibly fermenting because there was foam. Is that toolong? I strained it, began the EZ Caps process, but noticed aftercapping and adding sugar and the EZ Cap yeast it had lots of blackstuff floating the first week, but it died and floated to the bottom.Is my experiment safe to consume? Should I throw it out? What is thetime limit and should I be careful to keep the initial extractionprocess air tight? I didn't keep it air tight but loosely covered.> -------- Original Message --------> Subject: [E-Z-Caps] Digest Number 246> From: E-Z-Caps@yahoogroups.com> Date: Sun, November 20, 2005 5:10 am> To: E-Z-Caps@yahoogroups.com>>> There is 1 message in this issue.>> Topics in this digest:>> 1. Brown Sugar> From: "cop8_wannabe" >>> ________________________________________________________________________> ________________________________________________________________________>> Message: 1> Date: Sat, 19 Nov 2005 02:31:53 -0000> From: "cop8_wannabe" > Subject: Brown Sugar>> I just recently purchased my EZ caps and gave it a quick go with all> 6 caps at once for roughly about a 2 week fermentation period based> off of a friend's recipe.>> However instead of the standard 1 cup of sugar, I did half a cup of> white sugar and half a cup of brown sugar. I found that my> concoctions contained a higher alcohol content and therefore "dry"> taste.>> I made:> A straight honey mead> Honey mead with apple juice> White Wine> Red Wine> Pear Cider> AppleORGINAL POSTER: janet

Thanks for the experiment, great idea. I'm going to try a 3/4 cupwhite 1/4 brown next.--- janet@u... wrote:>> Yes, I've done a control test. One 2 liter I used regular white sugar,> the other 2 liter bottle regular brown sugar. At the end of 10 days,> using a vinometer the white cane sugar bottle finished at 12% alcohol,> and the brown sugar bottle finished at 17% alcohol. Also, the brown> sugar test had a more sparkling effect, and my boss mentioned the white> sugar one had a faint cidery taste. Probably it was still fermenting at> 10 days later and would have gone even higher, yet I put both in the> refrigerator to stop the action. Both were absolutely excellent in> dryness, sparkle and I love the ease of EZ Caps. I've used other> methods but this is a safe, portable way to keep kids out of playing> with or removing the bubble trap on larger fermenting bottles.>> I need help understanding using old yeast. I still have these bottles> remains in the refrigerator. How much old yeast do I reuse? Would I> also pitch new yeast in a new batch? How good or how long does old> yeast stay if refrigerated?>> What about black stuff floating in bottles during early fermentation? I> did another experiment by letting herbs and grains sit suspended in> water, but loosely covered in my garage for 5 days and noticed it was> extracted, and possibly fermenting because there was foam. Is that too> long? I strained it, began the EZ Caps process, but noticed after> capping and adding sugar and the EZ Cap yeast it had lots of black> stuff floating the first week, but it died and floated to the bottom.> Is my experiment safe to consume? Should I throw it out? What is the> time limit and should I be careful to keep the initial extraction> process air tight? I didn't keep it air tight but loosely covered.>> > -------- Original Message --------> > Subject: [E-Z-Caps] Digest Number 246> > From: E-Z-Caps@yahoogroups.com> > Date: Sun, November 20, 2005 5:10 am> > To: E-Z-Caps@yahoogroups.com> >> >> > There is 1 message in this issue.> >> > Topics in this digest:> >> > 1. Brown Sugar> > From: "cop8_wannabe" > >> >> >________________________________________________________________________> >________________________________________________________________________> >> > Message: 1> > Date: Sat, 19 Nov 2005 02:31:53 -0000> > From: "cop8_wannabe" > > Subject: Brown Sugar> >> > I just recently purchased my EZ caps and gave it a quick go with all> > 6 caps at once for roughly about a 2 week fermentation period based> > off of a friend's recipe.> >> > However instead of the standard 1 cup of sugar, I did half a cup of> > white sugar and half a cuORGINAL POSTER: cop8_wannabe

how long did your freinds ferment the longer the frementation the higher the alchol content if your frend only fremented for 7 days persay to your 14 his content will be much less 30 days ot untill the bubbles stop will produce much higher alc content. types of wine yeast will also produse difrent alchol content. I havent used ez caps yeast so I am not sure what it produxes I buy yeast from my brewing store and try difrent kinds. I dont use easy caps I use a glass gallon wine jug and a ballon with a pin hole poked into it and i frement for around 25 to 30ty days and get about 17 to 18 precent alc content out of my wine . I use all difrent kinds of store bought juice. My wine would bring a smile to anyone that ever bought that cheep wine it has a much better taste with the same kick lolcop8_wannabe wrote: I just recently purchased my EZ caps and gave it a quick go with all 6 caps at once for roughly about a 2 week fermentation period based off of a friend's recipe. However instead of the standard 1 cup of sugar, I did half a cup of white sugar and half a cup of brown sugar. I found that my concoctions contained a higher alcohol content and therefore ""dry"" taste. I made: A straight honey mead Honey mead with apple juice White Wine Red Wine Pear Cider Apple Cider And there were all much more potent than my friend's batches. I was wondering if anyone had any experience with this. I was also thinking of varying the amount of brown sugar to 1/4 of a cup and 3/4 cup white sugar. Opinons, Questions, Comments? ------------------------ Yahoo! Groups Sponsor --------------------~--> Give at-risk students the materials they need to succeed at DonorsChoose.org! http://us.click.yahoo.com/wlSUMA/LpQLAA/.../v.NolB/TM --------------------------------------------------------------------~-> 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: kevin

I just recently purchased my EZ caps and gave it a quick go with all6 caps at once for roughly about a 2 week fermentation period basedoff of a friend's recipe.However instead of the standard 1 cup of sugar, I did half a cup ofwhite sugar and half a cup of brown sugar. I found that myconcoctions contained a higher alcohol content and therefore "dry"taste.I made:A straight honey meadHoney mead with apple juiceWhite WineRed WinePear CiderApple CiderAnd there were all much more potent than my friend's batches. I waswondering if anyone had any experience with this. I was alsothinking of varying the amount of brown sugar to 1/4 of a cup and3/4 cup white sugar.Opinons, Questions, Comments?ORGINAL POSTER: cop8_wannabe