hi.
when the drink tastes good, why not pour through a coffee filter and then refrigerate?
thanks for your time.
bye.

I have tried 4 batches of wine each time following the instructions but "tweeking" a little to try and get desired results. First batch was with home grown pears, juiced. I added the juice, 2 cups of sugar and 1/8 tsp of the yeast. I let it sit for 9 days since my old farm house is a little on the cool side. It looked and tasted like syrup. I let it sit a few days longer and it became slimy. Dumped it and started over. Same type juice, less sugar and put it on a plant heat mat. Tried it after 8 days, not as sweet but still thick and slimy, yuk. Tried one more batch with 1 cup of sugar, 7 days sitting on mat, 3 days in fridge, volcano eruption trying to open, still sweet and slimy.

Thought maybe it was my pear juice so bought some Ocean Spray no sugar added grape/pom juice. Used half of the grape/pom and half my pear juice in one bottle and straight grape/pom in the other. Only added 1 cup of sugar and 1/8 tsp yeast, let it sit on the low heat plant mat for 7 days but after 3 days in the fridge still couldn't get cap off without a volcano eruption. Put back on mat for 3 more days, back in fridge for 2 days, still same volcano (by the way all of my attempts have had this happen), finally babied the frigin cap enough I could pour a little for taste and both were disgustingly sour and yep the pear one still thick but now sour.

Unless someone can tell me what the hell is going on, these are going in the trash. I've wasted enough juice and sugar to have bought good wine by now.

Just ordered a EZ cap kit, now I have to wait till it arrives to Spain :?

My home brewing experience is short:

2 batches of beer (kit)
1 batch of mead

I don't have so much time these days, so before to make a new beer batch (extract) I will test some ultra-fast EZ-batches.

There is one thing very interesting on this EZ stuff, well two. One is the short time and the other is the price. These combination allows you to make a lot of cheap and fast tests, if something is wrong or the recipe is a mess you just waste 2 weeks and few bucks.

My first 2 tests will be cider and mead.

Here you are what I plan to do. Is it OK for a EZ brew?

Cider
2l pressed apple juice (no water, no sugar)
Yeast

Mead
500g of honey
2l of water
Yeast
Maybe some flavor (cinnamon, clove, nutmeg)



I think there is no need to add extra sugar, according to brew calculators, apple juice has enough sugar to arrive to the yeast limit and 500g of honey on 2l batch should be enough to arrive to something like 7.3% ABV, enough for me.

I want to bottle at least 2 33cl bottles of each, one with prime and one without and let them not less than 4 weeks.


am I crazy? :mrgreen:

OK, So I made a really good Black Cherry wine/cider. I clarified it for days, and every time I open my bottle, the bubbles start flowing and a lot of the yeast etc comes to the top and floats. My friend noticed it right away. I know it won't hurt you but it makes it thick and kind of gross. I tried to filter it through a coffee filter but it just plugged right up.any suggestions to get rid of the sludge when it's on top AND bottom???
Thanks!

PS. I have a friend who makes plum wine with all the fancy equipment and wine bottles and all... I noticed the same problem in his wine too. Still tastes great, just kind of gross!

My ez cap does have the slit and the slit does buldge upward once there is pressure inside the bottle, the only thing i noticed was that the EZcap slit only buldged but has not released any of the gas, it looks like there is tiny pin holes but it looks like it hasnt fully opened enough to actually release some of the gas, so i spread it apart a little bit to release some of the gas,


is the slit suppose to be VERY tightly closed together and only release pin drops amount of air? or is the slit suppose to be open along the whole thing and open and close on its own when it needs to?


thanks

Hello! just got my EZcaps on the weekend and started it 2 days ago, now my question


The apple juice recipe is working just fine and is fermenting properly, my raspberry lemonade mix juice is not? is it lack of yeast?(theres alot of it floating at the bottom) or is it lack of sugar? how can i get this process sped up? the raspberry lemonade juice does not seem to be fermenting at all

Thank you!

So, I began my first batch of wine using Welch's 100% White Grape Juice.
While reading the ingredients on the back of the bottle, I noticed something that raised a red flag in my amateur brew-making mind.
The ingredient: Potassium Metabisulfite. Am I mistaken, or is this not a main ingredient in campden tablets, which is used to STOP the fermentation process?
Am I over-thinking this, or will it in fact stop or slow the process?
Thanks in advance.

Be Well,
BaronRocco

Hi
I was making EZCaps hard cider for the first time. Bottle was 90% filled or even less. 6 tsp of tablespoons of sugar, apple juice and the yeast.

And after 2 days of fermentation, when I came home I saw that there was a small hole in the middle of cap (in the bigger hole).

So I stopped fermentation, put it in snow for about 12 hours and tried it out, not really sweet.

Why it happened? How to avoid this happening? I'm about to make some red wine and I don't want this to happen again.

Please help fast

Hey guys,
New to the forum, just received my set-ups, and ready to get busy!
Now, I *am* going to start off easy and get the hang of things before I start to get too creative, lol, but to get a head start:

I am a BIG fan of Young's Double Chocolate stout...Is there any suggestions out there as to how to recreate the choco-goodness of this stout?

Thanks in advance, can't wait to get started!

Be Well,
BaronRocco

I recently got the ezcaps and super yeast kit as a christmas present (to myself). I'm a complete newb on making alcohol, but after reading enough to barely get the concept of how it works, I went off to find my first juice to try. I found the Cran/Pom juice and realized after getting it home that it says "no sugar added." After slapping my forehead, I chose to assume this just means it doesn't have any sugar ADDED, but still has it's natural properties in tact. I hope this is true. Here are the steps I have followed:

1 - Poured the 2L bottle 90% of juice
2 - Poured 1-2/3 cups of sugar
3 - Added approximately 1/8 teaspoon of super yeast
4 - Realized the sugar wasn't diluted yet and shook the bottle to hell and back
5 - Wrote the date on a strip of tape adhered to the bottle with a stupid look on my face (tongue hanging out) and said "time to wait - herrrrr."

I plan on:
1 - letting it sit for 7 more days on the counter top
2 - refrigerating it for another 4-5 days for "clarity"
3 - and getting wasted on my 14% prison hooch over a game of spades with my tattooed friends

Am I on track, or should I just start over and follow different steps. I'm so confused anymore...