--- "gastonmerrill" wrote:> I've had my juices fermenting for 7 days now. I added a cup of> sugar at the beg. Is this going to take longer then 7 days now to> get up to the 15%. If so how long?I ferment my 2L bottles between 69 and 74deg. IfI add more than 3/4 cup sugar 7 days has never been longenough. It all depends how warm you keep your bottles.Also, it depends on how you like your beverages. I donot like mine saccarin sweet. I also don't care for themoverly dry either. They tend to leave a harsh after tastewhen they are dry. I have found a great balance betweensweetness and dryness by fermenting 10 to 12 days. Thatis based on 1 cup or more of sugar. I now never use morethan 1-1/4 cup sugar.ORGINAL POSTER: ramjammn

--- "Robert" wrote:> In the instructions it says you can add more suger after the day> seven to get the alcohol in the 17 percent range, but it doesn'tsay> how much surger to add or how much longer to wait after you add the> second dose. Does anyone have any experiance with adding moresuger> after the inital dose to get a higher alcohol content?> Thanks!!!> RobertI have never tried adding more sugar after opening abottle. Just add more sugar to begin with. I think thetype of yeast used with EZ caps will only get youaround 15% anyway. If have found that anything morethan 1-1/2 cups does not change strength of wine. It justtastes sweeter. Peirre De Mouse (not sure spelling is right)is a yeast that can take up to 18% alcohol.ORGINAL POSTER: ramjammn

Try a little taste. Maybe it's already really dry.At 11:02 PM 5/22/2004 +0000, you wrote:>I've had my juices fermenting for 7 days now. I added a cup of>sugar at the beg. Is this going to take longer then 7 days now to>get up to the 15%. If so how long?>>>>>>Yahoo! Groups Links>>>>ORGINAL POSTER: steve

I've had my juices fermenting for 7 days now. I added a cup ofsugar at the beg. Is this going to take longer then 7 days now toget up to the 15%. If so how long?ORGINAL POSTER: gastonmerrill

Just wondering how e-z caps compare to oztops. With the oztops, youhave three differnt lids with three differn't caps with threediffern't pressure levels, where as the e-z caps seems to be a "onesize fits all deal." Let me know if you have any experiance withthese other lids.http://www.oztops.com.au/index.htmORGINAL POSTER: robert

In the instructions it says you can add more suger after the dayseven to get the alcohol in the 17 percent range, but it doesn't sayhow much surger to add or how much longer to wait after you add thesecond dose. Does anyone have any experiance with adding more sugerafter the inital dose to get a higher alcohol content?Thanks!!!RobertORGINAL POSTER: robert

Yeast is yeast! They all work the same.--- "gastonmerrill" wrote:> Can I use any type of yeast to form this wine. If not whereshould> I go.ORGINAL POSTER: rondo_808

ADDRESS VERIFICATIONORGINAL POSTER: enfac

OkayORGINAL POSTER: enfac

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