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, NickE-Z-Caps@yahoogroups.com wrote: ------------------------ Yahoo! Groups Sponsor --------------------~--> DonorsChoose. A simple way to provide underprivileged children resources often lacking in public schools. Fund a student project in NYC/NC today! http://us.click.yahoo.com/5F6XtA/.WnJAA/.../v.NolB/TM --------------------------------------------------------------------~-> There is 1 message in this issue. Topics in this digest: 1. Not impressed From: ""Zeetahn"" ________________________________________________________________________ ________________________________________________________________________ Message: 1 Date: Tue, 18 Jan 2005 03:35:35 -0000 From: ""Zeetahn"" Subject: Not impressed I got the caps, yeast and instructions. I have tried 4 different juices: organic apple cider, concord grape, strawberry/bannana and a product called Green Goodness that has apple, pineapple, kiwiu and even some brocolli in it. I am disappointed. I mixed like in instructions, I tried fermenting them for a week even with heating pad on them occasionally just in case my Minnesota outside weather is not conducive to good inside climate. I am not impressed nor are my friends. I had to pour the Green Goodness concoction down the drain as it stunk and I was concerned about my health if I drank it. The others: first day or two produce some foam and then look like nothing is going on unless I open the cap, then they foam up a bit as the CO2 is released. (I have put about 1/8th or more of a tsp of yeast in) Over all I just cannot tell whether my end product has alcohol ( no buzz from it ), has actually fermented or rotted thereby producing the CO2, or what. I am all for cheap wine making but I should think one should have wine out as an end product and this certainly is crap wine if wine at all. Any advice? ________________________________________________________________________ ________________________________________________________________________ ------------------------------------------------------------------------ Yahoo! Groups Links To visit your group on the web, go to: http://groups.yahoo.com/group/E-Z-Caps/ To unsubscribe from this group, send an email to: E-Z-Caps-unsubscribe@yahoogroups.com Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/ ------------------------------------------------------------------------Do you Yahoo!?Take Yahoo! Mail with you! Get it on your mobile phone.ORGINAL POSTER: nicholas

I got the caps, yeast and instructions. I have tried 4 differentjuices: organic apple cider, concord grape, strawberry/bannana and aproduct called Green Goodness that has apple, pineapple, kiwiu andeven some brocolli in it. I am disappointed. I mixed like ininstructions, I tried fermenting them for a week even with heatingpad on them occasionally just in case my Minnesota outside weatheris not conducive to good inside climate. I am not impressed nor aremy friends. I had to pour the Green Goodness concoction down thedrain as it stunk and I was concerned about my health if I drankit. The others: first day or two produce some foam and then looklike nothing is going on unless I open the cap, then they foam up abit as the CO2 is released. (I have put about 1/8th or more of a tspof yeast in) Over all I just cannot tell whether my end product hasalcohol ( no buzz from it ), has actually fermented or rottedthereby producing the CO2, or what. I am all for cheap wine makingbut I should think one should have wine out as an end product andthis certainly is crap wine if wine at all. Any advice?ORGINAL POSTER: zeetahn

dont use a regular coffee filter it clogs fast and leaves youwaiting. look in the stores and you will see the permanent coffeefilters that are just a plastic frame and a fine screen built in.there almost always brown. works great.Stephen--- "BJ" wrote:>> I am new to using EZCaps and have just started my first batch of> hard cider. I have about 3-4 days of fermenting left and can'twait> to see the end result.>> I have noticed a sediment on the bottom of the bottle and read in> the instructions to carefully pour the clarfied beverage out to> avoid getting any sediment into the final product. Does anyoneknow> of anything I can use as a fliter to catch any sediment that might> make its way out when pouring?>> Also, does anyone have any good recipes I can try? I am lookingfor> anything from wine to beer to ciders. Thanks.ORGINAL POSTER: stevieb172

It does that if you try to add after the fermentation is completetoo. Adding anything to a carbonated beverage will make it erupt. The onlyway to do it is to add the sugar VERY quickly and be VERY fast getting thecap screwed on again. It takes a little practice but it does work.At 04:49 PM 1/16/2005 +0000, you wrote:>I started a batch using Welch's Grape/Raspberry juice, to which I>usually add 8 oz of sugar. While mixing, I discovered I had only 6>oz in the house. I used it, and planned to put in the remaining 2>oz of sugar the next day.>>After shopping, I carefully unscrewed the E-Z Cap and dumped in the>sugar, which caused the contents of the bottle to erupt in a geyser>of wine. Wine hit the 8 foot high cieling, and a wall 12 feet away.>>I don't know it there is a proper way to add sugar when your wine is>fermenting vigorously, but just dumping it in will cause you to>spend the next hour cleaning, and cost you about half your yummy>wine.>>SFC>>>>>>>>Yahoo! Groups Links>>>>ORGINAL POSTER: steve

I started a batch using Welch's Grape/Raspberry juice, to which Iusually add 8 oz of sugar. While mixing, I discovered I had only 6oz in the house. I used it, and planned to put in the remaining 2oz of sugar the next day.After shopping, I carefully unscrewed the E-Z Cap and dumped in thesugar, which caused the contents of the bottle to erupt in a geyserof wine. Wine hit the 8 foot high cieling, and a wall 12 feet away.I don't know it there is a proper way to add sugar when your wine isfermenting vigorously, but just dumping it in will cause you tospend the next hour cleaning, and cost you about half your yummywine.SFCORGINAL POSTER: spencercor

at the end of this process I let it set another 3 days (Total of 6)in 2 two liter bottles with the ez caps and then cleared one in thefridge. I didnt use a fementor just the caps.Tasty!!!!!!!!!!!!!ON MAKING MEADby Baron Sir Riekin ap GruagachBeing a simple recipe and observations on that most ancient andcivilized of beverages, MEAD ! Here offered in hopes of leadingbenighted and ignorant savages toward the light of true humanity andbrotherhood.APPARATUS1 - 6 qt or better pot, with cover1 - 1 gal glass jug, well cleaned1 square of paper toweling and a rubber bandor 1 loosely fitting cap, or fermentation lock3 feet of 5/16" or 3/8" aquarium tubing (plastic)Enough champagne bottles or 2 liter bottles to hold 1 gal.(which can be sealed to withstand carbonation)INGREDIENTS1 packet all purpose wine yeast (do NOT use brewer's yeast or yeastfor baking bread)2 lbs. clover or orange blossom honey2 WHOLE cloves (uncrushed)2 sticks cinnamon, lightly broken1/4 tsp. sliced ginger root (do not use powdered)2 long strips of orange peel (approx. 2 tbsp.)1 gal. of the best water availablePROCEDUREBring 3 qts of water to a boil along with the spices.Simmer 15 minutes. REMOVE SPICES.Add honey, stirring vigorously (or you'll have caramel on the bottomof the pot!)Once the honey has fully dissolved, allow the water to barelysimmer. White scum will form, skim it, and continue skimming untilno more rises. Failure to do this completely will allow the yeast toact on the waxes and form turpines (which tastes like turpentine!)so make sure you get every last bit, no matter how small.Never allow the mixture to come to a full boil, or the character ofthe honey will be destroyed.Take pot off heat, cover, and leave overnight.Next morning, when the liquid has cooled to room temperature, addthe contents of 1 FULL packet of yeast. (Failure to add the entirepacket can lead to the incubation of inferior yeast strains whichwill ruin the flavor.) Cover pot again.12 to 24 hours later - you should have a wildly foaming mixture.Siphon the mixture into the previously sterilized 1 gal. glass jug.(Clorox solution is fine for this - rinse well!)Loosely screw on lid so gasses can escape, or cover with four foldedpaper towels and rubber band, or fermentation lock.Allow to ferment for 48 hours more, or until bubbling nearly ceases.Siphon the liquid off the layer of dead yeast on the bottom of thejug, so that none of the bottom layer gets into the mixture.Clean the jug carefully, replace the liquid back in the jug, top offwith clean water, reseal, and place in refrigerator overnight.Next day - Siphon into CLEAN, STERILIZED wine bottles or 2 litersoda bottles, and cap tightly.Leave in refrigerator 3 to 5 days and enjoy!WARNING: pressure will be forming in the bottles; avoid excessivehandling. Flavor will improve up to ten days, after that, you reallyneed to drink it.Note: The hangover produced by mead was considered by the Norse tobe a punishment too sublime to inflict on the frail frame of amortal. This is probably due to insufficient skimming of the "whitescum".AFTER-WORDSThese instructions produce a lightly carbonated, mildly alcoholicmetheglin (spiced mead) which was originally taught to me by DukeCariadoc in 1974, (though he doesn't remember it - Good Stuff! ORGINAL POSTER: stevieb172

Tom T. Hall, eat yer heart out!I tried making some watermellon wine a couple weeks ago for NewYear's Eve. 1 cup of sugar in a 2 liter bottle full of TropicanaTwister's Kiwi Watermellon and 1/8" tsp yeast. Didn't understandwhy, after a couple of days, there wasn't the normal pressureassociated with fermentation.Looked at the original bottle. 10% fruit juice... my heart sank.No watermellon wine for Adam.So, I forgot about it and let it rock on with the apple cider (whichturned out excellent and clarified beautifully w/o aid of a filter)about seven days. I transferred them all after clarification and lowand behold I had Watermellon Wine!!!It was fizzy and VERY sweet which turned out to be great for my wifeand her friend (who are more into the sweet wine cooler taste). Notvery ~alcoholie~ and almost like a soft drink (which compared to thecider - it was...) it was a nice addition to my New Year'scelebration!Have a Happy One, Y'all! (new Year that is...)AdamORGINAL POSTER: adamtheestimator

Try a plastic screen as i had suggested, like the kind of screen you use for a screened in poarch. You can probably find it anywhere at any hardware store. I reccomend using that combined with a funnel so you have a larger area to pour into.kvn_grss wrote: --- In E-Z-Caps@yahoogroups.com, ""BJ"" wrote: > > I am new to using EZCaps and have just started my first batch of > hard cider. I have about 3-4 days of fermenting left and can't wait > to see the end result. > > I have noticed a sediment on the bottom of the bottle and read in > the instructions to carefully pour the clarfied beverage out to > avoid getting any sediment into the final product. Does anyone know > of anything I can use as a fliter to catch any sediment that might > make its way out when pouring? > > Also, does anyone have any good recipes I can try? I am looking for > anything from wine to beer to ciders. Thanks. My cider has been in the fridge for almost 1 week and is still quite cluody. I have transfered it to another bottle to see if this helps after a few more days. I tried a coffee filter, it just foams up, it would take hours to run a bottle through.Do you Yahoo!?Yahoo! Mail - Helps protect you from nasty viruses.ORGINAL POSTER: dan

--- "BJ" wrote:>> I am new to using EZCaps and have just started my first batch of> hard cider. I have about 3-4 days of fermenting left and can't wait> to see the end result.>> I have noticed a sediment on the bottom of the bottle and read in> the instructions to carefully pour the clarfied beverage out to> avoid getting any sediment into the final product. Does anyone know> of anything I can use as a fliter to catch any sediment that might> make its way out when pouring?>> Also, does anyone have any good recipes I can try? I am looking for> anything from wine to beer to ciders. Thanks.My cider has been in the fridge for almost 1 week and is stillquite cluody. I have transfered it to another bottle to see if thishelps after a few more days. I tried a coffee filter, it just foamsup, it would take hours to run a bottle through.ORGINAL POSTER: kvn_grss

If it was too bitter then it probably fermented too long for yourtastes. If that is the alcohol window you were shooting for, next time addmore sugar.At 08:12 PM 1/7/2005 +0000, you wrote:>I tried the hard cider recipe that came with the EZCaps. I used an>organic cider, added 1c sugar, 1/8tsp yeast, and fermented for 4>days. It is fairly strong (I am guessing 7-9% alcohol) and a little>bitter. What do you think? Too much sugar? Should I have used plain>apple juice instead of cider?>>>>>>>>Yahoo! Groups Links>>>>ORGINAL POSTER: steve