I think I need a different syrup. ill try buying one online. this beertastes like mollasses. ORGINAL POSTER: craig

If it works, give us all the step by step details. I'm interested inmaking beer, too, but have no idea how to do it.Thanx!D--- "Craig" wrote:>> Its been a while, but i'd still like to see the recipes. i just> started a beer after discovering there was a jar of malt syrup in my> fridge. no idea what will come of it.>> --- In E-Z-Caps@yahoogroups.com, TerraCore Communications> wrote:> >> > I have made beer with EZ Caps using both DME and canned malt> > syrup. The instructions on the malt is easily adapted to EZ Caps.I'm> > simplifying the process and I'll be posting some beer recipes soon.> >> > At 01:11 PM 2/18/2004 -0700, you wrote:> > >Hi, I was just wondering if anyone had any success making Beer using> > >E-Z-Caps and if so how? Any pointers? Thanks! Kel> > >> > >> > >----------> > >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-unsubs\cribe@yahoogroups.com>> > >> > > *> > > * Your use of Yahoo! Groups is subject to the> > > Yahoo! Terms of Service.> >>ORGINAL POSTER: underground

Its been a while, but i'd still like to see the recipes. i juststarted a beer after discovering there was a jar of malt syrup in myfridge. no idea what will come of it.--- TerraCore Communications wrote:>> I have made beer with EZ Caps using both DME and canned malt> syrup. The instructions on the malt is easily adapted to EZ Caps. I'm> simplifying the process and I'll be posting some beer recipes soon.>> At 01:11 PM 2/18/2004 -0700, you wrote:> >Hi, I was just wondering if anyone had any success making Beer using> >E-Z-Caps and if so how? Any pointers? Thanks! Kel> >> >> >----------> >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-unsubs\cribe@yahoogroups.com> >> > *> > * Your use of Yahoo! Groups is subject to the> > Yahoo! Terms of Service.>ORGINAL POSTER: craig

No not like vinegar, like not sweet. but i suggest to every one towatchout with fermenting too long. I had a lot going at once and kindalet em go. they were awesome with some sugar tho. i have a mango onecoming out!--- "Willum" wrote:>> Is it sour like vinegar, or does it leave your mouth feeling dry?It> makes a difference. If it went vinegary, the problem is that bacteria> got to it before the yeast could get going. If it's dry, then , yeah,> it has more alcohol.>> --- In E-Z-Caps@yahoogroups.com, "Craig" wrote:> >> > I think ive found my problem. ive been adding a lot of sugar and> > letting them go for a little long trying to get the highest alchohol> > content. Im gonna start goin for taste and stop them a little early.> > 10 days at room temp got me a delicious cider but 14 says sitting on> > the slight heat of the oil burner was very sour! i fixed it with some> > sugar after siphoning but its just not the same.> >>ORGINAL POSTER: craig

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 sameas another cider recipe but with half sugar/ half honey).Ginger Apple Spice Wine4 cups waterapple juice1.5 cups ginger2 T lemon zest1 pinch American saffron½ t cinnamon½ t clove powder½ t nutmeg¼ t lemon juice2 cups sugar1/8 tsp EZ cap yeastDirections: peel ginger (duh!); cut ginger into medallions then choplengthwise 2-3 times (`til you have strips that are just large enoughnot to go down your funnel when you need to pour the mix into yoursoda bottle); toss ginger strips into the 4 cups boiling water in apot on the stove; turn heat down to medium; add lemon zest, saffron,cinnamon, clove, nutmeg; simmer for 40 minutes; add lemon juice and ½of your sugar (1 cup); stir vigorously and remove from heat; stirmixture every few minutes for about 15 minutes when it is still warmbut you aren't worried about your plastic soda bottle melting; pourOTHER half of sugar (1 cup) into soda bottle; strain mixture on stoveand pour mixture into soda bottle; Shake it up until very little sugarmixture left at bottom of bottle when you turn it over and look. Addyeast, turn over bottle several times to disperse yeast. Put on EZcap. Wait impatiently.This stuff smells really good and tastes nice, too. I think it's agood mixture. If it ends up being terrible, I'm blaming myinexperience as a master of fermentation. haha.Thanks!DesmondORGINAL POSTER: underground

Is it sour like vinegar, or does it leave your mouth feeling dry?Itmakes a difference. If it went vinegary, the problem is that bacteriagot to it before the yeast could get going. If it's dry, then , yeah,it has more alcohol.--- "Craig" wrote:>> I think ive found my problem. ive been adding a lot of sugar and> letting them go for a little long trying to get the highest alchohol> content. Im gonna start goin for taste and stop them a little early.> 10 days at room temp got me a delicious cider but 14 says sitting on> the slight heat of the oil burner was very sour! i fixed it with some> sugar after siphoning but its just not the same.>ORGINAL POSTER: willum

I think ive found my problem. ive been adding a lot of sugar andletting them go for a little long trying to get the highest alchoholcontent. Im gonna start goin for taste and stop them a little early.10 days at room temp got me a delicious cider but 14 says sitting onthe slight heat of the oil burner was very sour! i fixed it with somesugar after siphoning but its just not the same.ORGINAL POSTER: craig

Patrick Tan wrote:> To retain sweetness, you have to use maltodextrine as it is not 100%> fermentable, sweetness will be apparent. Regular sugar ferments out> completely and only raises the alcohol content.>> */Craig /* wrote:>> I've read about people who have had good outcomes with cranberry> juice.> I used cranberry cocktail juice with 27% cranberry. I added 1 c.> sugar> and, of course, yeast. The results were a bit sour tasting. does> anyone have some suggestions or recopies. I know I could add some> sugar after fermentation and am planning on doing it with a bottle> that is maturing today.>> Oh and that sake was awesome !(whether it was actual sake or not.)> only thing I would do next time is use all grape juice instead of> water and a little juice.(or grape concentrate and water)The> recipie I> used is back a few posts if you'd like to try it! The vinegar didn't> seem to have any adverse effects, but if you left it out it would> probably be for the better.>>Any artificial sweetener, and the herbal sugar alternative stevia, canbe added to a finished brew to add sweetness without altering youralcohol content. None of them feed yeast.However, they will change the flavor and not always in a good way, IMO.I haven't actually tried the stevia yet, but I don't like the flavors ofthe others at all. A lot of people seem to not mind the flavor though.So, it's really personal taste and what you're willing to experimentwith in your brewing. That's the nice thing about brewing 2 litres at atime, instead of 5 gallons. :-DIt's a lot less lost if the experiment is a bust.----------I have some liquid stevia that I'll be trying out with my mead. As I'm doing abatch of Sack, it won't be done for a while but I'll post up on it when it is.ORGINAL POSTER: erik

Patrick Tan wrote: To retain sweetness, you have to use maltodextrine as it is not 100% fermentable, sweetness will be apparent. Regular sugar ferments out completely and only raises the alcohol content. Craig wrote: Ive read about people who have had good outcomes with cranberry juice. I used cranberry cocktail juice with 27% cranberry. I added 1 c. sugar and, of course, yeast. The results were a bit sour tasting. does anyone have some suggestions or recipies. I know i could add some sugar after fermentation and am planning on doing it with a bottle that is maturing today. Oh and that sake was awesome !(whether it was actual sake or not.) only thing i would do next time is use all grape juice instead of water and a little juice.(or grape concentrate and water)The recipie i used is back a few posts if youd like to try it! The vinegar didnt seem to have any adverse effects, but if you left it out it would probably be for the better.Any artificial sweetener, and the herbal sugar alternative stevia, canbe added to a finished brew to add sweetness without altering youralcohol content. None of them feed yeast.However, they will change the flavor and not always in a good way, IMO.I haven't actually tried the stevia yet, but I don't like the flavorsof the others at all. A lot of people seem to not mind the flavorthough. So, it's really personal taste and what you're willing toexperiment with in your brewing. That's the nice thing about brewing 2litres at a time, instead of 5 gallons.:-DIt's a lot less lost if the experiment is a bust.No virus found in this outgoing message.Checked by AVG Anti-Virus.Version: 7.0.344 / Virus Database: 267.12.2/137 - Release Date: 10/16/2005ORGINAL POSTER: moira

To retain sweetness, you have to use maltodextrine as it is not 100% fermentable, sweetness will be apparent. Regular sugar ferments out completely and only raises the alcohol content.Craig wrote: Ive read about people who have had good outcomes with cranberry juice. I used cranberry cocktail juice with 27% cranberry. I added 1 c. sugar and, of course, yeast. The results were a bit sour tasting. does anyone have some suggestions or recipies. I know i could add some sugar after fermentation and am planning on doing it with a bottle that is maturing today. Oh and that sake was awesome !(whether it was actual sake or not.) only thing i would do next time is use all grape juice instead of water and a little juice.(or grape concentrate and water)The recipie i used is back a few posts if youd like to try it! The vinegar didnt seem to have any adverse effects, but if you left it out it would probably be for the better.Yahoo! Music Unlimited - Access over 1 million songs. Try it free.ORGINAL POSTER: patrick