A wine cooler is generally mixed 50% with fruit juice or someother flavoring.At 01:12 AM 8/16/2004 +0000, you wrote:>What is the difference between regular table wine and wine coolers?>What ingredients do wine coolers have that regular wine does not? And>can one make wine coolers with E-Z Caps?>Thanks in advance!>>>>>>Yahoo! Groups Links>>>>ORGINAL POSTER: steve

Our recently released "new and improved" caps hold lesscarbonation. But if you don't want to buy new caps you can simply unscrewthe cap until it stops holding pressure and let it sit until the desiredcarbonation level is acheived.At 04:30 AM 8/16/2004 +0000, you wrote:>I have only so far made 2 things of wine with ez caps, but I have>noticed that both have been extremely carbonated.. is there any way>to reduce this? the carbonation is so bad that its like I am>drinking a grape soda.. any ideas? thanks>>>>>>Yahoo! Groups Links>>>>ORGINAL POSTER: steve

--- "hottiebren" wrote:> I have only so far made 2 things of wine with ez caps, but I have> noticed that both have been extremely carbonated.. is there anyway> to reduce this? the carbonation is so bad that its like I am> drinking a grape soda.. any ideas? thanksAfter the second day of fermentation start to bleed the bottles ofexcessive carbonation. Do it twice a day at first. Then once a dayfor the duration. I open the cap until a good hiss of gas escapesfor about 3-5 seconds. I also think this speeds up fermentation.Sometimes after the fourth or fifth day I will bleed my bottles allthe way down. Then put the cap back on again. This is also a goodtime to taste the beverage to see how it's coming along. When mybeverages are done their is only a very light amount of carbonationpresent. You could also leave the cab lose when you put the drink inthe fridge to clarify. It will eventually go flat.ORGINAL POSTER: ramjammn

--- "jr4pitt" wrote:> What is the difference between regular table wine and wine coolers?> What ingredients do wine coolers have that regular wine does not?And> can one make wine coolers with E-Z Caps?> Thanks in advance!Wine coolers are nothing more than juices,sugar and water added toregular table wine. Mostly white wine such as chablis. Theyare higly diluted to the point where they run around 5% alcohol.You can make wine coolers with EZ Caps by fermenting your beveragefor shorter periods. This produces a sweeter, less alcoholic beveragethat is very simular to commercial wine coolers. Only better.ORGINAL POSTER: ramjammn

I have only so far made 2 things of wine with ez caps, but I havenoticed that both have been extremely carbonated.. is there any wayto reduce this? the carbonation is so bad that its like I amdrinking a grape soda.. any ideas? thanksORGINAL POSTER: hottiebren

What is the difference between regular table wine and wine coolers?What ingredients do wine coolers have that regular wine does not? Andcan one make wine coolers with E-Z Caps?Thanks in advance!ORGINAL POSTER: jr4pitt

I've been trying to run mine through a coffee filter like yousuggested but it's extremely slow going. I placed a funnel on mysecond bottle, placed coffee filter into funnel, poured beverageinto filter. After about 10 seconds it goes from a steady pour to aslow drip. what am I doing wrong?--- Steve wrote:> Never try to filter a beverage through a brita filter.It will> just ruin the filter. There are two ways to get all the yeast out:>> method 1) Clarify in the fridge. Carefully siphon offinto> another container being careful not to disturb the> sediment. Repeat. Clarify. Pour through coffee filter.>> method 2) Add a chemical specifically sold to clarifyhome brew> wines or beers. Then follow method 1.>> Both methods work equally well, but method 2 will shave afew days> off the process. Method 2 is also better for bottling if you areunsure> fermentation has ended as most of the clarifiers also kill theyeast. Some> of these chemicals contain sulfites which can cause rare allergicreactions> and have anecdotally been linked to cancer. Other clarifiers,like> gelatin, may not kill all the yeast but is also effective.>> At 05:17 AM 8/11/2004 +0000, you wrote:> >I don't mind a slight hint of yeast taste (sierra nevada happensto> >be one of my favorite beers) it's just mine was so strong. I'lllet> >my next batch clarify before drinking. I was just concerned tosee> >if my first batch worked. quick question though: I'm wanting to> >serve this to some friends and i'm not sure if they'll detect the> >taste after clarifying or not, do you think if i poured itthrough> >one of those brita pitchers it would filter out all of the yeastand> >if it did would it filter out good parts of the beverage?> >> >> >> >> >--- In E-Z-Caps@yahoogroups.com, "ramjammn" wrote:> > > --- In E-Z-Caps@yahoogroups.com, therockinc@y... wrote:> > > > My first beverage just finished fermenting. I got impatient> >dring> > > > clarification and drank some as soon as it was cold. ittasted> > > good> > > > but I noticed the distinct flavor of the yeast. My question> >is:> > > > Does this go away after clarification or will all of minehave> >this> > > > flavor? If so i can live with it I'd just rather not havethat> > > > yeasty taste.> > >> > > The cloudy color in the beverage is suspended yeast> > > cells. Like Steve said. Once the beverage clears> > > most (there still might be a faint hint of yeast> > > flavor)of the yeast taste will go away. I put my> > > 2L bottles in the fridge for 2 or 3 days. Then transfer> > > the dORGINAL POSTER: therockinc

It wont work unless you Clarify in the fridge. Carefully siphon offinto another container being careful not to disturb thesediment. Repeat. Clarify.That's 3 clarification cycles and transferring to a new containertwice. That takes about 20 days.At 08:57 AM 8/13/2004 +0000, you wrote:>I've been trying to run mine through a coffee filter like you>suggested but it's extremely slow going. I placed a funnel on my>second bottle, placed coffee filter into funnel, poured beverage>into filter. After about 10 seconds it goes from a steady pour to a>slow drip. what am I doing wrong?>>--- Steve wrote:> > Never try to filter a beverage through a brita filter.>It will> > just ruin the filter. There are two ways to get all the yeast out:> >> > method 1) Clarify in the fridge. Carefully siphon off>into> > another container being careful not to disturb the> > sediment. Repeat. Clarify. Pour through coffee filter.> >> > method 2) Add a chemical specifically sold to clarify>home brew> > wines or beers. Then follow method 1.> >> > Both methods work equally well, but method 2 will shave a>few days> > off the process. Method 2 is also better for bottling if you are>unsure> > fermentation has ended as most of the clarifiers also kill the>yeast. Some> > of these chemicals contain sulfites which can cause rare allergic>reactions> > and have anecdotally been linked to cancer. Other clarifiers,>like> > gelatin, may not kill all the yeast but is also effective.> >> > At 05:17 AM 8/11/2004 +0000, you wrote:> > >I don't mind a slight hint of yeast taste (sierra nevada happens>to> > >be one of my favorite beers) it's just mine was so strong. I'll>let> > >my next batch clarify before drinking. I was just concerned to>see> > >if my first batch worked. quick question though: I'm wanting to> > >serve this to some friends and i'm not sure if they'll detect the> > >taste after clarifying or not, do you think if i poured it>through> > >one of those brita pitchers it would filter out all of the yeast>and> > >if it did would it filter out good parts of the beverage?> > >> > >> > >> > >> > >--- In E-Z-Caps@yahoogroups.com, "ramjammn" wrote:> > > > --- In E-Z-Caps@yahoogroups.com, therockinc@y... wrote:> > > > > My first beverage just finished fermenting. I got impatient> > >dring> > > > > clarification and drank some as soon as it was cold. it>tasted> > > > good> > > > > but I noticed the distinct flavor of the yeast. My question> > >is:&gORGINAL POSTER: steve

--- therockinc@y... wrote:> I'm not really the reason i'm trying to get rid of the yeasty> flavor, I want to share this with my friends but I allowed a fewto> taste my first batch after it had been in the fridge for a coupleof> days and their faces made my skin crawl. this second batch seemsto> be a lot better though. I let it clarify longer and I'm gonna> clarify it a second time now that I've run it through a filter.How much yeast did you use? Again, people that are use to drinkingcommercial drinks will notice yeast flavor more than a person wholikes natural bottled conditioned ales and beers. Just put yourbottles in the fridge for 3 days. Then gently pour into anotherclean soda bottle. If you do it right you will get most of the drinkout of the primary bottle leaving a few ounces at the most behind.All of the lees (sediment) will remain in the old bottle. Thenput the secondary bottles in the fridge for 8 to 10 days. The amountof yeast flavor is very slight at this point. The amount that ispresent compliments the overall flavor of the drink in my opinion.ORGINAL POSTER: ramjammn

I'm not really the reason i'm trying to get rid of the yeastyflavor, I want to share this with my friends but I allowed a few totaste my first batch after it had been in the fridge for a couple ofdays and their faces made my skin crawl. this second batch seems tobe a lot better though. I let it clarify longer and I'm gonnaclarify it a second time now that I've run it through a filter.--- "ramjammn" wrote:> --- In E-Z-Caps@yahoogroups.com, therockinc@y... wrote:> > I've been trying to run mine through a coffee filter like you> > suggested but it's extremely slow going. I placed a funnel onmy> > second bottle, placed coffee filter into funnel, poured beverage> > into filter. After about 10 seconds it goes from a steady pourto> a> > slow drip. what am I doing wrong?> >>>>> Debris is building up in the filter. That slows the flow.> Keep replacing filter every pint or so. Why don't you try> just leaving your drink in the fridge for a week and try> it. Most of the yeast taste will be gone. Seems a lot easier> than what your going through.>>>>>>>> > > > > The cloudy color in the beverage is suspended yeast> > > > > cells. Like Steve said. Once the beverage clears> > > > > most (there still might be a faint hint of yeast> > > > > flavor)of the yeast taste will go away. I put my> > > > > 2L bottles in the fridge for 2 or 3 days. Then transfer> > > > > the drink ( I like getting the beverage off the lees> > > > > (sediment) as soon as possible) into smaller plasic> > > > > soda bottles for 10 days. This produces perfectly> > > > > clear drinks that look great when you serve them.> > > > > The taste is awesome to. If your use to drinking> > > > > commercial wines and beers you will notice even the> > > > > slight bit of yeast taste. That is because those> > > > > beverages are filterd and all the yeast cells are> > > > > removed. Even vintage wines are filtered to prevent> > > > > any more fermenting from taking place in the corked> > > > > bottle. Try drinking a bottled conditioned ale> > > > > (Like Sierra Nevada Pale Ale) and you will notice a> > > > > hint of yeast taste. If you don't like any yeast taste> > > > > then natural alcoholic beverages might not be your> > > > > cup of tea:-)> > > >> > > >> > > >> > > >> > > >> > > >Yahoo! Groups Links> > > >> > > >> > > >> > > >ORGINAL POSTER: therockinc