is it possible to clarify a beverage...then warm it to roomtemperature and shake the bottle so the yeast/sediment rises again...will this work?ORGINAL POSTER: jtah86

--- Steve wrote:> At 07:23 PM 1/19/2005 +0000, you wrote:>>> >Hello,> >> >I'm on day two of my cider brewing, and I just checked on it....it> >looks like there is mold growing on the top???? what is this?....I> >followed all the instructions to a t.... is this normal, is iteven> >mold... pls help.>> That's not mold, it's the yeast "head". Carbon dioxideis rising> to the surface, bringing yeast cells with it. It's a normal partof a> healthy fermentation. The head will disappear during theclarification> process.Thanks so much for the info...... I checked on my cider just now,and the, what appeared to be mold, is gone. I guess the yeast cellsfloated back down to the bottom... what a relief!.... can't wait totry out my brew!PS. thanks for all the great info, and thanks for the quickresponses! Have a great day!ORGINAL POSTER: kris

Chris,Since it has been sitting for a while (if you still have it or havetried again with the same results) try pouring off the "good part"until the sediment at the bottom starts making its way down to theneck of the bottle (you will lose some this way, but there will be asmaller chance of sediment and thus yeast getting into your clarified~separated batch). Then stop and clarify THAT bottle (a few hourswill do). Repeat until the fermenting slows. There will be sedimentin each pour off, but in smaller amounts. And the fermenting shouldslow respectively.I did a Welches Concord Grape batch first off, and it was sooo harshthat I had to cut it with straight juice 1 cup for every 3 cups ofwine to get it enjoyable. Grape juice seems to have more fermentableproperties than other juices.Good luck!Adam--- Chris K wrote:> It wont stop, I placed my white wine in the fridge> after 4 days. Waited 3, the wine did not clarify and> smelled extremely yeasty and tasted awful. What went wrong?>> __________________________________________________> Do You Yahoo!?> Tired of spam? Yahoo! Mail has the best spam protection around> http://mail.yahoo.comORGINAL POSTER: adamtheestimator

ZeetahnThe only thing I can think of is your sugar level. I know you saidyou followed the directions, but I can't remember if they mentionedadding sugar (probably did). The amount of sugar you add (to apoint) determines the level of alcohol content.Also, make sure the juice you start with has a good percentage (50%or more - the more the better) of actuall JUICE instead of water andsuch...(Read my New Years watermellon wine incident and find out why...)http://groups.yahoo.com/group/E-Z-Caps/message/409I hope you find a way to "get your brew on" (sorry), cause I havemade so much in the way of adult beverages with MY E-Z-Caps that mywife had accused me of being a closet drunk and I fear that the BATFwill knock down my door guns-a-blazin' any minute now! (not that myalcohol will make you paranoid.....WHAT WAS THAT NOISE?!?!)Adam(crap! I used my real name...now they are SURE to find me!)--- In E-Z-Caps@yahoogroups.com, Chase Masters wrote:> i'm sorry you guys aren't having luck with it. every> single batch i've done has rocked. the only ones that> didnt taste that good were just trial ones i was> working on. i've gotten some batches REALLY strong...> and they all have tasted great.>> =====>> Visual Communication Technology Major>> College of Technology>> Bowling Green State University>> Kappa Kappa Psi, Beta Kappa Chapter - Media Chair 2003-04>>>>>>> __________________________________> Do you Yahoo!?> Yahoo! Mail - Helps protect you from nasty viruses.> http://promotions.yahoo.com/new_mailORGINAL POSTER: adamtheestimator

Kris,This is ~ most likely ~ not mold. The sediment you see at the bottomof the container sometimes gets loose in all the ferment'n and letsgo of small parts which ascend to the surface. Trust me. I live ina house that seems to grow mold as easy as you can lick your lips andI haven't had that problem (inside the bottle or out).Good luck!Adam--- "Kris" wrote:>> Hello,>> I'm on day two of my cider brewing, and I just checked on it.... it> looks like there is mold growing on the top???? what is this?.... I> followed all the instructions to a t.... is this normal, is it even> mold... pls help.ORGINAL POSTER: adamtheestimator

Hello,I'm on day two of my cider brewing, and I just checked on it.... itlooks like there is mold growing on the top???? what is this?.... Ifollowed all the instructions to a t.... is this normal, is it evenmold... pls help.ORGINAL POSTER: kris

To all those users having problems not having enough alcohol totheir drink:It took some searching but I found the figure of sugar/alcohollevel you are looking for.If nearly 100% of all the available sugars in the beverage areconverted to alcohol you can expect 34 grams of sugar in a 2 liter ofbeverage bottle to produce 1% alcohol. The problem with this is that thiswould result in something tasting like vinegar, so most people fermenttheir beverages so that the final end product still contains quite a bit ofsugar. When buying your juice it will show exactly how many grams of sugarare in it on the NUTRITIONAL LABEL under the TOTAL CARBOHYDRATEsection. This will usually be for an 8 ounce serving. Thus, for a twoliter bottle you will need to multiply that number by 8 to figure out howmany grams of sugar are in the 2 liter bottle. This will give you the"theoretical maximum" amount of alcohol a beverage will produce.Using Apple Juice as an example, if you ferment until the yeastdies completely, most people find that they have to add about 12-16 ounces(by volume) of table sugar to achieve a high-alcohol beverage that it sweetenough for their taste buds. It's probably possible to add more sugar andgo even higher, but you may be talking about very long (weeks instead ofdays) fermentation time. The EZ Caps yeast is alcohol tolerant to16-18%. Final alcohol percentage is dependant on a number of factors, suchas the PH and nutrient levels inherent to the juice, but most users areachieving levels of 12-14% from normal juices with little effort.A hydrometer can tell you the exact alcohol percentage of yourdrink, they cost about ten dollars.>Zeetahn,>>You're experience is pretty much identical to my own thus far, though I've>only been through 2 batches. The stuff was very carbonated, but I>couldn't for the life of me detect any alcohol after the week of>fermenting. Hopefully some of the fine folks in this group can steer us>in the right direction.>>Cheers,>>NickORGINAL POSTER: steve

At 07:23 PM 1/19/2005 +0000, you wrote:>Hello,>>I'm on day two of my cider brewing, and I just checked on it.... it>looks like there is mold growing on the top???? what is this?.... I>followed all the instructions to a t.... is this normal, is it even>mold... pls help.That's not mold, it's the yeast "head". Carbon dioxide is risingto the surface, bringing yeast cells with it. It's a normal part of ahealthy fermentation. The head will disappear during the clarificationprocess.ORGINAL POSTER: steve

i'm sorry you guys aren't having luck with it. everysingle batch i've done has rocked. the only ones thatdidnt taste that good were just trial ones i wasworking on. i've gotten some batches REALLY strong...and they all have tasted great.===Visual Communication Technology MajorCollege of TechnologyBowling Green State UniversityKappa Kappa Psi, Beta Kappa Chapter - Media Chair 2003-04__________________________________Do you Yahoo!?Yahoo! Mail - Helps protect you from nasty viruses.http://promotions.yahoo.com/new_mailORGINAL POSTER: chase

I read somewhere that u can make champagne with the e-z caps....anyone know how? Thanx and have a great day!ORGINAL POSTER: kris