Is it okay to use cocentrated fruit juices for brewing wine?ORGINAL POSTER: j

Yes.At 07:32 PM 11/11/2005 +0000, you wrote:>Is it okay to use cocentrated fruit juices for brewing wine?>>>>>Yahoo! Groups Links>>>>ORGINAL POSTER: steve

Harvesting yeast from commercially bottled beer: Brands: Cooper's Ale, Hoegarrden Wit Bier, Erdinger. In the US, I think Sierra Nevada Pale Ale is a good source as well. Preparation:1st, prepare a sanitized bottle and cap.Next boil 200ml of water, and add a tablespoon of dry malt extract or liquid malt extract, stir until dissolved and remove from heat.If you don't have this, you may use honey or sugar which is also fementation, but the above is preferred.Cool to room temperature. HarvestingO NOT DISTURB THE YEAST which has settled at the bottom of the bottle.Next, carefully pour the pale ale into glass........then drink it!DO NOT POUR ALL. Pour carefully into the drinking glass so as not to disturb the yeast. Leave the last 1"" or 1.5"" in the bottle.Swirl the last bit of beer in the bottle to suspend the yeast, then pour into the sanitized bottle.Add the 200ml of cooled malt extract solution into the bottle and cap. Is the yeast alive?If the bottled yeast is left in room temperature, you should notice the hardened bottle and raised EZ-cap valve the next day, this means its fermenting. Refrigerate to stop the fermentation and remove to room temperature 6 hours before you begin brewing, this allows the yeast to ""wake up"". Good luck.""andy.HIPPY.oppenheim"" wrote: i dont know how. any help apreciated. hippy __________________________________________________ Do You Yahoo!? Tired of spam? Yahoo! Mail has the best spam protection around http://mail.yahoo.com Yahoo! FareChase - Search multiple travel sites in one click.ORGINAL POSTER: patrick

Lord Willum's Metheglin- "Pie in a bottle"Ingredients:2 Lbs darkish unpasteurized local honey. (Much more characterthat "Store bought" honey!)1 Lb processed cane sugar. (Hoping to speed up the process a little)Juice of 2 fresh squeezed lemons - approximately 1 liquid cup.2 cups fresh squeezed apple juice. (This is supposed to help act asthe yeast nutrient)1 ts ground cinnamon.½ ts ground cloves.½ package Lavin EC-1118 yeast. (I used modern yeast to get somecontrol over the final product)Water to make 4 liters total volume.Clean and sterilize all containers and mixing apparatus with solutionof crushed ½ Campden tablet dissolved into 2 cups warm water. Save ¼cup sterilizing solution for bubble trap.Mixing process:To start the yeast: Take ½ cup water warmed to 100oF. Add 1 teaspoonlemon juice, 1 teaspoon apple juice, 1 teaspoon cane sugar, ½teaspoon honey. Mix well, then add ½ package (eyeball measure)yeast. Yeast was started about 1 hour before other ingredients weremixed. This mix was growing a foamy head well before I finishedmixing the "must" ingredients.I began with about 1 liter of water in a 4-liter pot, brought to anear boil. Slowly stir in 2 pounds of warmed honey. Add anotherliter of water and stir. Allow to warm for another minute, add inremaining lemon and apple juice. Add water to bring total volume upto about 3 liters. Warm mix back up to 150oF for 10 minutes. Allowto cool to about 120o F. Add 1 liter water. Add 1 cup (8oz) canesugar , stir vigorously. Stir in cinnamon and cloves. Mix foam backinto yeast starter. Check temperature of must, it is right at 100degrees. Mix in yeast starter. Pour 1.5 liters into a plastic 2-liter bottle and cap with a "HIGH" pressure EZ Cap. Pour theremaining 2.5 liters into 3 liter glass fermenter, insert rubberstop. Pour sterilizing solution into bubble trap up to appropriatelevels, insert bubble trap into rubber stop. Put both bottles intowarm place and let sit. I noted that the temperature of the fermentis now 90o, and smells wonderfully like pumpkin or sweet potato pie!Checked after 2 hours; EZ Cap bottle is at full pressure, glassfermenter is bubbling about once every 4-5 seconds.ORGINAL POSTER: willum

Will any yeast work ? Should i look for brewers yeast? I am juststarting out and would like to find out before i run out of the yeastthat came with the kit.Thanks,MarkORGINAL POSTER: mark

brewers yeas will work but may yeald a low alc content even bread yeast will produce alc however look in you local phone book for wine and beer making supplies or on the net do a search for beer or wine yeast some hobbie shops have the yeast and equpiment also is were i get mine from hope this helps somePatrick Tan wrote: Not sure if brewer's yeast would work well. I usually harvest yeast from the last brew or buy commercial bottle conditioned beer, usually ales and harvest it, that way I get to drink the ale and keep the yeast! mark wrote: Will any yeast work ? Should i look for brewers yeast? I am just starting out and would like to find out before i run out of the yeast that came with the kit. Thanks, Mark Yahoo! FareChase - Search multiple travel sites in one click.ORGINAL POSTER: kevin

i dont know how. any help apreciated.hippy __________________________________________________Do You Yahoo!?Tired of spam? Yahoo! Mail has the best spam protection aroundhttp://mail.yahoo.comORGINAL POSTER: andy_hippy_oppenheim

Not sure if brewer's yeast would work well.I usually harvest yeast from the last brew or buy commercial bottle conditioned beer, usually ales and harvest it, that way I get to drink the ale and keep the yeast!mark wrote: Will any yeast work ? Should i look for brewers yeast? I am just starting out and would like to find out before i run out of the yeast that came with the kit. Thanks, MarkYahoo! FareChase - Search multiple travel sites in one click.ORGINAL POSTER: patrick

This stuff is delicious after 10 days! The ginger taste is prettystrong, though, so if you don't love ginger, you may want to put in alittle less than the 1.5 cups.Thanks!--- "Underground" wrote:>> This is my first recipe. I also am trying a pomegranate apple cider> (ask if you want the recipe for that though it's essentially the same> as another cider recipe but with half sugar/ half honey).>> Ginger Apple Spice Wine> 4 cups water> apple juice> 1.5 cups ginger> 2 T lemon zest> 1 pinch American saffron> ½ t cinnamon> ½ t clove powder> ½ t nutmeg> ¼ t lemon juice> 2 cups sugar> 1/8 tsp EZ cap yeast> Directions: peel ginger (duh!); cut ginger into medallions then chop> lengthwise 2-3 times (`til you have strips that are just large enough> not to go down your funnel when you need to pour the mix into your> soda bottle); toss ginger strips into the 4 cups boiling water in a> pot on the stove; turn heat down to medium; add lemon zest, saffron,> cinnamon, clove, nutmeg; simmer for 40 minutes; add lemon juice and ½> of your sugar (1 cup); stir vigorously and remove from heat; stir> mixture every few minutes for about 15 minutes when it is still warm> but you aren't worried about your plastic soda bottle melting; pour> OTHER half of sugar (1 cup) into soda bottle; strain mixture on stove> and pour mixture into soda bottle; Shake it up until very little sugar> mixture left at bottom of bottle when you turn it over and look. Add> yeast, turn over bottle several times to disperse yeast. Put on EZ> cap. Wait impatiently.>> This stuff smells really good and tastes nice, too. I think it's a> good mixture. If it ends up being terrible, I'm blaming my> inexperience as a master of fermentation. haha.>> Thanks!> Desmond>ORGINAL POSTER: underground

I have been brewing beer the usual way - with a primary fermenter and then racking into a secondary fermenter - total brewing time, about 3 weeks to 4 weeks on the average. I have attempted beer brewing with EZ Caps with limited success, here's the recipe for EZ Ale: Liquid Malt Extract - available in your local brew store or health food store under sweeteners. Its actually liquid barley extract, concentrated into a thick syrup. Use 500gm. Rice Maltose - usually available in oriental supermarkets or health food store. This is also a thick swee syrup made from brown rice. Use 300gm. Honey - any regular honey will do, use 300gm. Hops - available in pellets, plugs or whole hop flowers, personally I use whole flowers, just personal preference, any of the above choice is workable. There are many choices of hops available from your local brew store, in this recipe Cascade is fine. Use total 20gm. (10gm during boil for bittering, 10gm in last 15 minutes of boil for hop flavoring) Yeast - I used yeast harvested from a commercial bottle of ale. You may also get it from your local brew store, a packet of dry yeast is enough. Before you start the brewing, rehydrate your yeast, follow instructions here: http://www.geocities.com/lesjudith/HomeB...ps.htmland go to Yeast Re-Hydration, use a table spoon of the liquid barley extract to proof the yeast. Bottling equipment: EZ Caps (6 will do), 6 large sanitized PET bottles (used 2 litre soda PET bottles is good). The boil: In a large pot, boil 3 litres of clean water. (I filtered mine to remove all traces of chlorine, personal preference)When water starts to boil, add 10 gm of hop into the boil. Boil for 20 minutes, remove from heat.Add all above ingredients, except the last 10 gm of hops.Stir to dissolve the ingredients.Bring to boil again for another 15 minutes and then add the remaining 10gm of hops for another 15 minutes. Then remove from heat.Allow to cool to between 18*C to 20*C, do this as quickly as possible. I usually use a larger shallow pan filled with ice cold water and place the pot of wort (yes, that's what it's called before it is fermented and becomes beer) into the shallow pan, this chills the wort quickly, several changes of cold water may be required before you reach desired temperature.Alternatively, you may pre-chill 4 litres of water to very cold temperature and add it into the hot wort to rapidly bring down the temperature.Make sure you have a thermometer handy to check that it is within the 18*C ~ 20*C range, then pitch in the re-hydrated yeast, which should be now be churning and bubbling.Stir vigorously to encourage oxygenation (yeast loves this).Use a pre-sanitized funnel and bottle the yeast enriched wort, fill until about 80% of the bottle, seal it with EZ Cap. (Fill only 80% to allow wort to ferment and form krausen, a gooey foamy layer formed). Fill all bottles as before. Next store in a dark area, a box will be nice, as light is enemy of yeast., will give your beer off-flavor! Allow to ferment for a week. Chill and enjoy. To make your beerORGINAL POSTER: patrick