I never had any problems with White Grape. I justused Welches, so maybe that was your problem. Theonly thing I had a problem with so far was honeymead.Leaving it go 2 weeks is too much, it becomes yeastytasting and horrible. Laters.Chris--- Michael wrote:>> Has anyone else had problems with white grape? I've> noticed that the> yeast will often fail to start in the white grape,> and I have to re-> pitch (sometimes several times).>> A few days ago, I did several white grape at once> (all the same> brand). Some took right off, others didn't. I don't> seem to have> this problem with apple or dark grape.>> Any suggestions?>>>>__________________________________Do you Yahoo!?The all-new My Yahoo! - Get yours free!http://my.yahoo.comORGINAL POSTER: chris

> Duh....silly me..I have a set for keeping the wine fresh...there's a good> start..thank-you! DarleneThe ones for keeping wine fresh are a vacuum pump system, where as the one tokeep fizz are a pressure pump system.BruceORGINAL POSTER: bruce

Duh....silly me..I have a set for keeping the wine fresh...there's a good start..thank-you! Darlene ----- Original Message ----- From: spencercor To: E-Z-Caps@yahoogroups.com Sent: Thursday, January 27, 2005 4:49 PM Subject: [E-Z-Caps] Re: Bottling Two great inventions to keep any carbonated beverages from going flat are available at www.jokari.com. Under the kitchen and Bath section look for the Fizz-Keeper ""Pump Cap"" or ""Pump & Pour"". Both are pump tops that you screw onto the bottle and pump up to restore pressure. They can also be found in some stores, though they seem to be in very limited distribution that way. Spencer --- In E-Z-Caps@yahoogroups.com, ""Darlene Boudreau"" wrote: > I'll be interested to hear the suggestions as well. I have been homebrewing wine and beer for several years now and have just started experimenting with the EZcaps. I know to stop the fermentation process before clarifying the winekits you add the potassium metabisulfate and the potassium sorbate and shake the gas out...could this work? also I'm interested in knowing how to keep the carbonation once you are drinking it...would storing it in smaller bottles like I do my beer? Also wonder about filtering this? Not worth the trouble? how long will this be good for once it is completed? I started with some white grape juice and apple juice and taste tested last night-day 5-good carbonation,quite a strong yeasty smell and taste but most likely the clarifying should decrease this...not a bad first attempt but how long will 4 litres stay good? DarleneORGINAL POSTER: franã§ois

Two great inventions to keep any carbonated beverages from goingflat are available at www.jokari.com. Under the kitchen and Bathsection look for the Fizz-Keeper "Pump Cap" or "Pump & Pour". Bothare pump tops that you screw onto the bottle and pump up to restorepressure. They can also be found in some stores, though they seemto be in very limited distribution that way.Spencer--- "Darlene Boudreau" wrote:> I'll be interested to hear the suggestions as well. I have beenhomebrewing wine and beer for several years now and have juststarted experimenting with the EZcaps. I know to stop thefermentation process before clarifying the winekits you add thepotassium metabisulfate and the potassium sorbate and shake the gasout...could this work? also I'm interested in knowing how to keepthe carbonation once you are drinking it...would storing it insmaller bottles like I do my beer? Also wonder about filtering this?Not worth the trouble? how long will this be good for once it iscompleted? I started with some white grape juice and apple juice andtaste tested last night-day 5-good carbonation,quite a strong yeastysmell and taste but most likely the clarifying should decreasethis...not a bad first attempt but how long will 4 litres stay good?DarleneORGINAL POSTER: spencercor

Be careful when bottling clarified wine if there is ANY sedimentleft in it. I clarified a brew then poured off and re-clarifiedtwice. There was still a little sediment that got into the mix. Ibottled it in a wine bottle with a cork and let it sit for a fewdays at room temp. to see if it would erupt. It didn't until Ithought it was safe and layed it on my wine rack with the rest of mybottles. Then the cork gave way and created such a mess.Any suggestions what I can do to avoid this if I don't want acarbonated beverage?Thanks,BJORGINAL POSTER: bj

It's not the sediment that creates the problem, it's because thereis still consumable sugars in the drink and theoretically a singlemicroscopic yeast cell is all it takes to start a thriving colony.There are 3 "main" ways to insure this doesn't happen:1) All the sugars are consumed and all the yeast die of starvation.2) The alcohol content gets above 16-18% and kills the yeast.3) The yeast is deliberately killed by a chemical especiallydesigned for this purpose (tablets available at the homebrew stores).Cheers,SteveAt 08:35 PM 1/26/2005 +0000, you wrote:>Be careful when bottling clarified wine if there is ANY sediment>left in it. I clarified a brew then poured off and re-clarified>twice. There was still a little sediment that got into the mix. I>bottled it in a wine bottle with a cork and let it sit for a few>days at room temp. to see if it would erupt. It didn't until I>thought it was safe and layed it on my wine rack with the rest of my>bottles. Then the cork gave way and created such a mess.>>Any suggestions what I can do to avoid this if I don't want a>carbonated beverage?>>Thanks,>BJ>>>>>>>>Yahoo! Groups Links>>>>ORGINAL POSTER: steve

I'll be interested to hear the suggestions as well. I have been homebrewing wine and beer for several years now and have just started experimenting with the EZcaps. I know to stop the fermentation process before clarifying the winekits you add the potassium metabisulfate and the potassium sorbate and shake the gas out...could this work? also I'm interested in knowing how to keep the carbonation once you are drinking it...would storing it in smaller bottles like I do my beer? Also wonder about filtering this? Not worth the trouble? how long will this be good for once it is completed? I started with some white grape juice and apple juice and taste tested last night-day 5-good carbonation,quite a strong yeasty smell and taste but most likely the clarifying should decrease this...not a bad first attempt but how long will 4 litres stay good? Darlene ----- Original Message ----- From: BJ To: E-Z-Caps@yahoogroups.com Sent: Wednesday, January 26, 2005 4:35 PM Subject: [E-Z-Caps] Bottling Be careful when bottling clarified wine if there is ANY sediment left in it. I clarified a brew then poured off and re-clarified twice. There was still a little sediment that got into the mix. I bottled it in a wine bottle with a cork and let it sit for a few days at room temp. to see if it would erupt. It didn't until I thought it was safe and layed it on my wine rack with the rest of my bottles. Then the cork gave way and created such a mess. Any suggestions what I can do to avoid this if I don't want a carbonated beverage? Thanks, BJORGINAL POSTER: darlene

Just let it sit for a minute, then spin the hydrometer to dislodgethe bubbles.At 07:03 PM 1/24/2005 +0000, you wrote:>I bought a beer and wine hydrometer but it floats too high due to>the EZ Caps production of C02...does this mean i have to make un->carbonated beverages to test the alcohol content?>>>Josh>>>>>>>>Yahoo! Groups Links>>>>ORGINAL POSTER: steve

I bought a beer and wine hydrometer but it floats too high due tothe EZ Caps production of C02...does this mean i have to make un-carbonated beverages to test the alcohol content?JoshORGINAL POSTER: jtah86

At 10:11 PM 1/24/2005 +0000, you wrote:>is it possible to clarify a beverage...then warm it to room>temperature and shake the bottle so the yeast/sediment rises again...>>will this work?Yes it will rise again but what do you want to accomplish?ORGINAL POSTER: steve