Hi List!Has anyone used EZ Caps to make honey wine/mead? I've got a fwerecipes for mead and I think I can see where EZ Caps would fit intothe process. I already figured out that racking to 2l bottles wouldrequire 10 EZ Caps, now I am just wondering if I would just substitutethese 10 bottles for the 5 gal carboy or if there are any ways that Ican just use the EZ Cap system to make it from start to finish.Thanks,ErikORGINAL POSTER: erikholsen

I'm just sitting here enjoying my first glass of homemade wine! It'snot bad, but I had a few questions if anyone can help.It doesn't seem to have much alcohol content. I used watermelonflavored juice (the label says 100% juice) and two cups of sugar in a 2liter bottle. 1/8 t yeast.It seems to have a slight "fizz" left. Is this normal? Is there a wayto make sparkling vs. non-sparkling wine?Thanks in advance,DaveORGINAL POSTER: dave

Thank you very much your information has been extremley helpful.Steve--- wrote:> Yes, the sugar has to be disolved in the water. Shaking the bottlecertainly> will achieve that. I typically give my bottles a little shake every day,> though I have no idea if that is of any help to the process.>> You don't need to add more yeast to obtain a higher alcohol content.Yeast> multiplies exponentially as long as it can feed. For higher alcoholcontent> you simply have to give it more time to ferment regardless of howmuch yeast> you use in the beginning. You'll also need to have enough sugar tocreate> the higher alc. content. The yeast consumes the sugar and the"Waste" that> results is Alcohol so the alc content will continue to increase aslong as> the yeast has sugar to consume, up to the yeasts tolerance level(The point> where the alcohol content is high enough to kill all the yeast). That is> typically 15-18% alcohol. Some yeasts have higher tolerance levels,but you> probably wouldn't want to use them with EZ caps. With the EZ capsand proper> setting, my experience is generally 7-10 days of fermenting will achieve> maximum Alcohol sitting on a heating pad set to low and out ofdirect sun> light. It will take longer in less ideal circumstances.>> I always fully tighten the EZ caps to allow them to do their jobproperly.> The slit in the center is designed to release CO2 at the correctpressure. I> would think that leaving the cap loose would counteract that.>>> ----- Original Message -----> From: "Steve" > To: > Sent: Tuesday, May 31, 2005 12:21 PM> Subject: [E-Z-Caps] Questions>>> > Hi all I just got my kit the other day and made my first batch this> > weekend the instuctions are good but I do have a couple of questions> > for those of you who are well seasoned at making things with E-Z Caps> > first do you need to shake the bottel after adding the sugar and yeast> > or anytime during the 7 days? Second it says if I want to make it a> > higher alchol content to add more yeast so how much and how much> > longer should it stay at room temp. And do you screw on the bottle cap> > thight or leave it a little loose? And one last question when I need> > more yeast what kind do I get and where can I get more?> > Thanks in advance> > Steve> >> >> >> >> >> >> > Yahoo! Groups Links> >> >> >> >> >> >> >ORGINAL POSTER: steve

Yes, the sugar has to be disolved in the water. Shaking the bottle certainlywill achieve that. I typically give my bottles a little shake every day,though I have no idea if that is of any help to the process.You don't need to add more yeast to obtain a higher alcohol content. Yeastmultiplies exponentially as long as it can feed. For higher alcohol contentyou simply have to give it more time to ferment regardless of how much yeastyou use in the beginning. You'll also need to have enough sugar to createthe higher alc. content. The yeast consumes the sugar and the "Waste" thatresults is Alcohol so the alc content will continue to increase as long asthe yeast has sugar to consume, up to the yeasts tolerance level (The pointwhere the alcohol content is high enough to kill all the yeast). That istypically 15-18% alcohol. Some yeasts have higher tolerance levels, but youprobably wouldn't want to use them with EZ caps. With the EZ caps and propersetting, my experience is generally 7-10 days of fermenting will achievemaximum Alcohol sitting on a heating pad set to low and out of direct sunlight. It will take longer in less ideal circumstances.I always fully tighten the EZ caps to allow them to do their job properly.The slit in the center is designed to release CO2 at the correct pressure. Iwould think that leaving the cap loose would counteract that.----- Original Message -----From: "Steve" To: Sent: Tuesday, May 31, 2005 12:21 PMSubject: [E-Z-Caps] Questions> Hi all I just got my kit the other day and made my first batch this> weekend the instuctions are good but I do have a couple of questions> for those of you who are well seasoned at making things with E-Z Caps> first do you need to shake the bottel after adding the sugar and yeast> or anytime during the 7 days? Second it says if I want to make it a> higher alchol content to add more yeast so how much and how much> longer should it stay at room temp. And do you screw on the bottle cap> thight or leave it a little loose? And one last question when I need> more yeast what kind do I get and where can I get more?> Thanks in advance> Steve>>>>>>> Yahoo! Groups Links>>>>>>>ORGINAL POSTER: justforfun69

Hi all I just got my kit the other day and made my first batch thisweekend the instuctions are good but I do have a couple of questionsfor those of you who are well seasoned at making things with E-Z Capsfirst do you need to shake the bottel after adding the sugar and yeastor anytime during the 7 days? Second it says if I want to make it ahigher alchol content to add more yeast so how much and how muchlonger should it stay at room temp. And do you screw on the bottle capthight or leave it a little loose? And one last question when I needmore yeast what kind do I get and where can I get more?Thanks in advanceSteveORGINAL POSTER: steve

If that were the case, wouldn't any wine cause stomach problems?----- Original Message -----From: "Steve Robertson" To: Sent: Saturday, May 21, 2005 10:30 AMSubject: [E-Z-Caps] stomach ache> Maybe it was the high vitamin C content (and the alcohol) of the juice you> were fermenting? Vitamin C is an acid and alcohol is a solvent, mixing> them together might treat your stomach like aspirin does.>>>>>>>>> Yahoo! Groups Links>>>>>>ORGINAL POSTER: justforfun69

I generally have a high alcohol tolerance and can stomach hard liquorwithout any problems but I too have experienced this pain phenomenon.I believe it has to do with the sanitation involved with the process.When your fermentation vessel (2-liter bottle) is not properlysterilized, bacteria can grow which can cause your stomach to hurt. Ihave been taught by a pretty good home brewer and he says that one ofthe major reasons good batches go bad is due to sanitation issues.You won't necessarily be able to notice an off taste, since thebacteria is in competition with yeast for nutrients, but it is likelythat they can create a biproduct that would cause your stomach grief.If you leave it in the fridge for a while after clarification (maybea month or two) it would most likely develop the off tastes andprobably be a bad batch, where properly sanitized and fermented winecan last for years.ORGINAL POSTER: internationallog

She has no problem with alcohol in general Though she doesn't drink often,when she does she rarely has any stomach issue...other than the home madewine.----- Original Message -----From: "tinyjefferson" To: Sent: Friday, May 27, 2005 4:50 PMSubject: [E-Z-Caps] Re: Taste ... Stomach Issues?> That is interesting. Does she have that problem with alcohol in> general, or just the homemade wine?>>> --- In E-Z-Caps@yahoogroups.com, wrote:> > Yes, if it was a sanitation/bacterial problem you would almost> definately> > have foul odor and off taste. If the odor and taste of the two> batches was> > near identical I think you can rule this one out.> >> > Is it possible you didn't clear the "bad" batch long enough and> perhaps> > consumed a substantial amount of yeast and/or sediment?> >> > The reason I thought it was alcohol content is if I ferment a> batch fully> > (15-18%) my wife reports problems exactly as you described while I> have no> > such problem. If I ferment the same juice to 10-12% she no longer> > experiences the problem either. This has been the case on every> juice I've> > used other than Apple so I can only conclude the higher alcohol> content is> > the cause of her problem which she describes almost identically to> yours.> >> >> > ----- Original Message -----> > From: "tinyjefferson" > > To: > > Sent: Friday, May 20, 2005 3:51 PM> > Subject: [E-Z-Caps] Re: Taste ... Stomach Issues?> >> >> > > > It's the alcohol content that is causing the ache.> > >> > > I really don't think that is it. It's not the same type of ache> as> > > simply drinking too much. Besides, I could get a much higher> > > alcohol content drinking a few shots of any hard liquor and not> > > experience the stomach ache. Like I said, I only had the problem> > > with one batch. I made two bottles with the same juice on the> same> > > day, and one was fine, the other was not. I could be wrong, but> I> > > really don't believe a slightly higher alcohol content then beer> > > would be causing the problem. Even an alcohol content of 15%> isn't> > > much higher than any wine you would by off the shelf, and I have> > > never had any problem with any other wine. To me, logic dictates> > > that it must be a sanitation, or bacterial problem; that is the> only> > > variable that makes sense. Although, you might expect off> odors, or> > > a foul taste iORGINAL POSTER: justforfun69

That is interesting. Does she have that problem with alcohol ingeneral, or just the homemade wine?--- wrote:> Yes, if it was a sanitation/bacterial problem you would almostdefinately> have foul odor and off taste. If the odor and taste of the twobatches was> near identical I think you can rule this one out.>> Is it possible you didn't clear the "bad" batch long enough andperhaps> consumed a substantial amount of yeast and/or sediment?>> The reason I thought it was alcohol content is if I ferment abatch fully> (15-18%) my wife reports problems exactly as you described while Ihave no> such problem. If I ferment the same juice to 10-12% she no longer> experiences the problem either. This has been the case on everyjuice I've> used other than Apple so I can only conclude the higher alcoholcontent is> the cause of her problem which she describes almost identically toyours.>>> ----- Original Message -----> From: "tinyjefferson" > To: > Sent: Friday, May 20, 2005 3:51 PM> Subject: [E-Z-Caps] Re: Taste ... Stomach Issues?>>> > > It's the alcohol content that is causing the ache.> >> > I really don't think that is it. It's not the same type of acheas> > simply drinking too much. Besides, I could get a much higher> > alcohol content drinking a few shots of any hard liquor and not> > experience the stomach ache. Like I said, I only had the problem> > with one batch. I made two bottles with the same juice on thesame> > day, and one was fine, the other was not. I could be wrong, butI> > really don't believe a slightly higher alcohol content then beer> > would be causing the problem. Even an alcohol content of 15%isn't> > much higher than any wine you would by off the shelf, and I have> > never had any problem with any other wine. To me, logic dictates> > that it must be a sanitation, or bacterial problem; that is theonly> > variable that makes sense. Although, you might expect offodors, or> > a foul taste if that was the case. Again, I don't know, but Idon't> > think it's an alcohol issue, at least not for me. Just myopinion> > though, and I appreciate the help.> >> >> > --- In E-Z-Caps@yahoogroups.com, wrote:> > > It's the alcohol content that is causing the ache. If you are> > generally a> > > beer or mixed drink drinker the % of alcohol is more than your> > body is used> > > to. I'd suggest fermenting a couple of days fewer.> > >> > > ----- Original Message -----> > > From: "tinyjefferson" > > > To:

Yes, if it was a sanitation/bacterial problem you would almost definatelyhave foul odor and off taste. If the odor and taste of the two batches wasnear identical I think you can rule this one out.Is it possible you didn't clear the "bad" batch long enough and perhapsconsumed a substantial amount of yeast and/or sediment?The reason I thought it was alcohol content is if I ferment a batch fully(15-18%) my wife reports problems exactly as you described while I have nosuch problem. If I ferment the same juice to 10-12% she no longerexperiences the problem either. This has been the case on every juice I'veused other than Apple so I can only conclude the higher alcohol content isthe cause of her problem which she describes almost identically to yours.----- Original Message -----From: "tinyjefferson" To: Sent: Friday, May 20, 2005 3:51 PMSubject: [E-Z-Caps] Re: Taste ... Stomach Issues?> > It's the alcohol content that is causing the ache.>> I really don't think that is it. It's not the same type of ache as> simply drinking too much. Besides, I could get a much higher> alcohol content drinking a few shots of any hard liquor and not> experience the stomach ache. Like I said, I only had the problem> with one batch. I made two bottles with the same juice on the same> day, and one was fine, the other was not. I could be wrong, but I> really don't believe a slightly higher alcohol content then beer> would be causing the problem. Even an alcohol content of 15% isn't> much higher than any wine you would by off the shelf, and I have> never had any problem with any other wine. To me, logic dictates> that it must be a sanitation, or bacterial problem; that is the only> variable that makes sense. Although, you might expect off odors, or> a foul taste if that was the case. Again, I don't know, but I don't> think it's an alcohol issue, at least not for me. Just my opinion> though, and I appreciate the help.>>> --- In E-Z-Caps@yahoogroups.com, wrote:> > It's the alcohol content that is causing the ache. If you are> generally a> > beer or mixed drink drinker the % of alcohol is more than your> body is used> > to. I'd suggest fermenting a couple of days fewer.> >> > ----- Original Message -----> > From: "tinyjefferson" > > To: > > Sent: Thursday, May 19, 2005 5:06 PM> > Subject: [E-Z-Caps] Re: Taste ... Stomach Issues?> >> >> > > I've made probably 9 or 10 total batches and had no trouble.> > > However, on one of my last batches, I had the exact same trouble.> > > It was with a tropical fruit mix (mainly a citrus mix). I made> two> > > batches exaORGINAL POSTER: justforfun69