Maybe it was the high vitamin C content (and the alcohol) of the juice youwere fermenting? Vitamin C is an acid and alcohol is a solvent, mixingthem together might treat your stomach like aspirin does.ORGINAL POSTER: steve

> 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 assimply drinking too much. Besides, I could get a much higheralcohol content drinking a few shots of any hard liquor and notexperience the stomach ache. Like I said, I only had the problemwith one batch. I made two bottles with the same juice on the sameday, and one was fine, the other was not. I could be wrong, but Ireally don't believe a slightly higher alcohol content then beerwould be causing the problem. Even an alcohol content of 15% isn'tmuch higher than any wine you would by off the shelf, and I havenever had any problem with any other wine. To me, logic dictatesthat it must be a sanitation, or bacterial problem; that is the onlyvariable that makes sense. Although, you might expect off odors, ora foul taste if that was the case. Again, I don't know, but I don'tthink it's an alcohol issue, at least not for me. Just my opinionthough, and I appreciate the help.--- wrote:> It's the alcohol content that is causing the ache. If you aregenerally a> beer or mixed drink drinker the % of alcohol is more than yourbody 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 madetwo> > batches exactly the same way; one was great, and the other gaveme> > the same stomach issues you described. Again, I had never hadany> > other trouble up to that point and haven't since. I don't knowif> > the batch was contaminated? I just diposed of that particular> > batch. If anyone has any ideas I would be curious to hear them> > also. The full feeling and the sharp ache in my upper stomachmade> > me wonder if it was a CO2 issue. I don't know, I'm a civil> > engineer, not a doctor > >> >> > --- In E-Z-Caps@yahoogroups.com, Chris K wrote:> > > Depends on your average handling of alcohol. I know I> > > am quite intolerant and have a bit of trouble with> > > some alcohols. The fact you get a "fuller" feeling is> > > probably because of the types of juices used. I know> > > with the red wine I have made it tends to have a> > > fuller body to it than others. The white has the> > > least.> > >> > > > cannot help but notice that they seem to be> > > > extremely hard on my stomach?> > > >> > > > Has anyone else experienced this?ORGINAL POSTER: tinyjefferson

It's the alcohol content that is causing the ache. If you are generally abeer or mixed drink drinker the % of alcohol is more than your body is usedto. I'd suggest fermenting a couple of days fewer.----- Original Message -----From: "tinyjefferson" To: Sent: Thursday, May 19, 2005 5:06 PMSubject: [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 exactly the same way; one was great, and the other gave me> the same stomach issues you described. Again, I had never had any> other trouble up to that point and haven't since. I don't know if> the batch was contaminated? I just diposed of that particular> batch. If anyone has any ideas I would be curious to hear them> also. The full feeling and the sharp ache in my upper stomach made> me wonder if it was a CO2 issue. I don't know, I'm a civil> engineer, not a doctor >>> --- In E-Z-Caps@yahoogroups.com, Chris K wrote:> > Depends on your average handling of alcohol. I know I> > am quite intolerant and have a bit of trouble with> > some alcohols. The fact you get a "fuller" feeling is> > probably because of the types of juices used. I know> > with the red wine I have made it tends to have a> > fuller body to it than others. The white has the> > least.> >> > > cannot help but notice that they seem to be> > > extremely hard on my stomach?> > >> > > Has anyone else experienced this?> > >> > > After a glass of the finished product, consumed> > > slowly by sipping like> > > a normal glass of wine I feel an uncomfortable> > > unsettling feel in my> > > stomach combined with a somewhat extremely "full"> > > feeling.> > >> > > Am I doing something wrong here? The benefits of> > > the taste do not> > > outweigh the unsettling feelings I have after> > > enjoyment.> > >> > > Any info would be greatly appreciated.> > >> > >> > >> > >> > >> > >> > >> >> >> >> > __________________________________> > Yahoo! Mail Mobile> > Take Yahoo! Mail with you! Check email on your mobile phone.> > http://mobile.yahoo.com/learn/mail>>>>>>> Yahoo! Groups Links>>>>>>>ORGINAL POSTER: justforfun69

> I have no experience with this, but would love to hear the> results. For the record, what is the artificial sweetener?The drink turned out pretty good. It took awhile to startfermenting, about 3 days before it really took off. Then, I checkit after 10 days and it was still quite sweet. I let it ferment foranother 8 days to make sure all of the sugar I added was comsumed.It still tastes pretty sweet, and the alcohol content seems fairlyhigh, so I am assuming the sweetener has maintained the sweetness ofthe drink. It's pretty good, though I've discovered I'm not a hugefan of the citrus type drinks; it's just not my taste. I believethe sweetener was aspartame, but I'm at work so I don't have thecan, and I can't remember for sure. If I had to do it again I wouldprobably add a little white grape juice for extra nutrients just tospeed the process up a little.--- Steve wrote:>> >First, I was wondering if anyone thought that a citrus type of> >juice, or iced tea would ferment better with a re-used yeast> >culture. My thought is that the dead yeast might providenutrients,> >and the fermentation might take off faster than using a new batch.> Every time I've re-used the yeast culture thefermentation starts> out vigorous and proceeds rapidly. Citrus blends (orange,pineapple, etc)> tend to look like they are curdling during the fermentationprocess and> thusly take longer to clarify.>> >Second, I wanted to use a Minute Maid drink that I like, howeverit> >is artificially sweetened. Obviously the sweetener won't ferment,> >but will it cause any problem with the process, or give "off"> >flavors? I was planning on adding some type of fermentable sugar> >(i.e. table sugar, dextrose, etc…) then letting it ferment until> >most, or all of that was fermented. Do you think the artificial> >sweetener will stay in the drink and act as a residual sugar,> >maintaining some sweetness to the drink, or I will I end up with> >something awful? Has anyone tried anything like this?> I have no experience with this, but would love to hearthe> results. For the record, what is the artificial sweetener?ORGINAL POSTER: tinyjefferson

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 twobatches exactly the same way; one was great, and the other gave methe same stomach issues you described. Again, I had never had anyother trouble up to that point and haven't since. I don't know ifthe batch was contaminated? I just diposed of that particularbatch. If anyone has any ideas I would be curious to hear themalso. The full feeling and the sharp ache in my upper stomach mademe wonder if it was a CO2 issue. I don't know, I'm a civilengineer, not a doctor --- Chris K wrote:> Depends on your average handling of alcohol. I know I> am quite intolerant and have a bit of trouble with> some alcohols. The fact you get a "fuller" feeling is> probably because of the types of juices used. I know> with the red wine I have made it tends to have a> fuller body to it than others. The white has the> least.>> > cannot help but notice that they seem to be> > extremely hard on my stomach?> >> > Has anyone else experienced this?> >> > After a glass of the finished product, consumed> > slowly by sipping like> > a normal glass of wine I feel an uncomfortable> > unsettling feel in my> > stomach combined with a somewhat extremely "full"> > feeling.> >> > Am I doing something wrong here? The benefits of> > the taste do not> > outweigh the unsettling feelings I have after> > enjoyment.> >> > Any info would be greatly appreciated.> >> >> >> >> >> >> >>>>> __________________________________> Yahoo! Mail Mobile> Take Yahoo! Mail with you! Check email on your mobile phone.> http://mobile.yahoo.com/learn/mailORGINAL POSTER: tinyjefferson

>First, I was wondering if anyone thought that a citrus type of>juice, or iced tea would ferment better with a re-used yeast>culture. My thought is that the dead yeast might provide nutrients,>and the fermentation might take off faster than using a new batch.Every time I've re-used the yeast culture the fermentation startsout vigorous and proceeds rapidly. Citrus blends (orange, pineapple, etc)tend to look like they are curdling during the fermentation process andthusly take longer to clarify.>Second, I wanted to use a Minute Maid drink that I like, however it>is artificially sweetened. Obviously the sweetener won't ferment,>but will it cause any problem with the process, or give "off">flavors? I was planning on adding some type of fermentable sugar>(i.e. table sugar, dextrose, etc…) then letting it ferment until>most, or all of that was fermented. Do you think the artificial>sweetener will stay in the drink and act as a residual sugar,>maintaining some sweetness to the drink, or I will I end up with>something awful? Has anyone tried anything like this?I have no experience with this, but would love to hear theresults. For the record, what is the artificial sweetener?ORGINAL POSTER: steve

Depends on your average handling of alcohol. I know Iam quite intolerant and have a bit of trouble withsome alcohols. The fact you get a "fuller" feeling isprobably because of the types of juices used. I knowwith the red wine I have made it tends to have afuller body to it than others. The white has theleast.> cannot help but notice that they seem to be> extremely hard on my stomach?>> Has anyone else experienced this?>> After a glass of the finished product, consumed> slowly by sipping like> a normal glass of wine I feel an uncomfortable> unsettling feel in my> stomach combined with a somewhat extremely "full"> feeling.>> Am I doing something wrong here? The benefits of> the taste do not> outweigh the unsettling feelings I have after> enjoyment.>> Any info would be greatly appreciated.>>>>>>>__________________________________Yahoo! Mail MobileTake Yahoo! Mail with you! Check email on your mobile phone.http://mobile.yahoo.com/learn/mailORGINAL POSTER: chris

Hey Group ....I've created several batches now ( 8 different types ) of juices allmade to the suggested recipies with the kit.I've used juice, with a cup of sugar, fermented for ten days,clarified for 10-15 days in the fridge after carefully pouring intonew containers while not disturbing the mix and leaving yeastsentiment on the bottom.I've gotten a decent enough taste from these batches, however, Icannot help but notice that they seem to be extremely hard on my stomach?Has anyone else experienced this?After a glass of the finished product, consumed slowly by sipping likea normal glass of wine I feel an uncomfortable unsettling feel in mystomach combined with a somewhat extremely "full" feeling.Am I doing something wrong here? The benefits of the taste do notoutweigh the unsettling feelings I have after enjoyment.Any info would be greatly appreciated.ORGINAL POSTER: greenwood48430

Hey everybody,I just started using EZ-Caps about a week ago, and I must say I amquite impressed. I've been home-brewing my own beer for about 5months, and when I saw EZ-caps, I thought they might be fun to try,though I didn't have high hopes. Anyway, I tasted my first batch ofapple juice wine (hard cider, whatever you want to call it), and itturned out great. I have a few questions that I was wondering ifanyone had any thoughts on;First, I was wondering if anyone thought that a citrus type ofjuice, or iced tea would ferment better with a re-used yeastculture. My thought is that the dead yeast might provide nutrients,and the fermentation might take off faster than using a new batch.Second, I wanted to use a Minute Maid drink that I like, however itis artificially sweetened. Obviously the sweetener won't ferment,but will it cause any problem with the process, or give "off"flavors? I was planning on adding some type of fermentable sugar(i.e. table sugar, dextrose, etc…) then letting it ferment untilmost, or all of that was fermented. Do you think the artificialsweetener will stay in the drink and act as a residual sugar,maintaining some sweetness to the drink, or I will I end up withsomething awful? Has anyone tried anything like this?Thanks in advance,Mr. JORGINAL POSTER: tinyjefferson

At 04:08 PM 4/19/2005 +0000, you wrote:>I have been using the same yeast cultures every 2 weeks or so for the>last four months.>Has anyone found a practical limit to the number of times that the>same cell line can be reused?I've re-used the same cell line for over 6 months. After a timethe drink will take on a chemically taste and/or smell. I think it'sbecause it ferments so quickly once the colony gets that big and I'm notone to wait for proper aging to mellow a drink out. Another theory is thatnatural mutations in the colony are changing the way the yeast functionsand off-flavors eventually develop. But to answer your question, the"practical limit" would be the point where you reach your point ofdiminishing return. Re-used yeast ferments more quickly each time it'sused, partly because the colony grows by millions or billions and partlybecause dead yeast is nutrient for live yeast. When it gets to the pointwhere its making a drink that smells or tastes bad it's probably time tostart over. Then again, some of the best sour dough cultures are over ahundred years old.ORGINAL POSTER: steve