Can I use any type of yeast to form this wine. If not where shouldI go.ORGINAL POSTER: gastonmerrill

LÇHˆ›ÃægWñVz>`$ϽKzµ{ཁ’ð]q“YLpfþ±uÃý»Ã:õ‹Îä ÝÌMVñ†©¦³»øÖÚ}?ZÞ"ÉÉ;ä¤^ó_#y™#ìùlØŒ”±ö÷8»¾ŠmýlÐ4µO­¨Ž´áävÁc™ôËÙ/õN«¢Úzz¾šxï×?\º\–¹ïÝÞ÷×zHÒpi}Úéu'óåWÁv‡2&UQÀâG]i㊖‰D‡„K#H63-E¡V8ÖVôŽ\ýKÝçÏ7a`œÍ>3E龚æAŽÊ1hêfu)—ԝInùa¬ê7È$4m‡‘â……àF¶v!‹Ü˜Í¡ð¼šiî.w⬽“né5ŸMòyjÜŪ&\äxmx«¼··{ðsS)ÄjnFÐðØÉ1?œÖÇցw÷»Ð¨ÓÙ4òa×*ŸfÛË^h…£-¬Q$åšûwåô›vÑèê?ØUéƒÖK*°‘‰6d¼Üø†ª^†q~ÍR¦ZÊ“FéZÄ›Õg"ŽP>1/ŽíGt¼n7â® 7ǤÄ56m³Oh§iŸ-[•Œ…ôÜŽ³§pÓ²ýAhy¯œtÛ˜Ô”oµ‚iÃÈófHX.èì&À"Ú—šL-„–V¾]½£hÌ Ày.kŠ¤¡vùÒp]RÃä,Ð>}¡ÄGCtïEŠ¾ûUL_ŸR‹úú%Kýh³žÁ}üÖ0wý(òæè^ ­ WJ…>„ózjf¯©aŒÇÎHœ`Ó{yF„ì–\ƒ}¢3‚­êϳtMÉ©ž©2ø(F¢œ†Šf5ÞÓRfXWtR~çbð¯v#›öû™'j׏wµL9ðí9½ƒBP—oµ¯SõUµþT¬F±ÏL¤Ó{§šP£é2bà™z¹~ÒعÛ#ýçœÚ§ÁZ³»„eÜËX/á[ëTþRVÏnŠ¬° ¢ÐIæY˜å×(;’®m²Ë¥.\2ÈiE`áÒ΄†YKæ¨V¸¦°É±ÀŠ&}p£ÏFšÂ±50ZåŒÝÓ(ßöFó‹yÄÊX´fîá/x»Æ.¼‰KzUðÖßNQs®§’qID\²ò\CñصéYiEöøF‡­wç÷‚Ü3ÉM½ûQ¸Ò-D]Uß,, qºE¼×OSuJ0ûqãC‡8Úrˆi}UvɁrÊÂ;3Q©rÚ0Fà²ÄÀ„¥'Õ[$®®AÜÍð…‰Œ¢µm`µAÇﯰüÈ qãøßáÇüZ‡ˆ‚Cr^I#9H†_þš

Here is the file.ORGINAL POSTER: sangj2

You should use only wine yeast. I sell replacement EZ Cap yeastfor $3.99, free shipping.At 06:26 PM 5/17/2004 +0000, you wrote:>Can I use any type of yeast to form this wine. If not where should>I go.>>>>>>Yahoo! Groups Links>>>>ORGINAL POSTER: steve

Returned mail:Your archiveORGINAL POSTER: gomsi

Does opening the cap during fermenation effect the wine by anymeans. I opened it up and the co2 came rushing out and alot of foamstarted to come to the top. I just want to make sure I didn't ruinmy wine.ORGINAL POSTER: gastonmerrill

No it should be fine.At 01:25 PM 5/16/2004 +0000, you wrote:>Does opening the cap during fermenation effect the wine by any>means. I opened it up and the co2 came rushing out and alot of foam>started to come to the top. I just want to make sure I didn't ruin>my wine.>>>>>>Yahoo! Groups Links>>>>ORGINAL POSTER: steve

--- "gastonmerrill" wrote:> After I make any type of wine how long does it stay good for? Does> it improve with age like other wines? If it can stay what is the> proper way to store it>> CodyI started to bottle some of mine in 22oz beer bottles.Aftera month they all became dry and extremely over carbonated.Theywill continue to ferment even in the fridge at 45deg.The fermentingis far slower but it still takes place. I have opened bottles after2 weeks and they did not change. They were very clear though. Agingof wines generally helps red wines. And this is at aroung 60deg.Ifyour bottles still have some unfermented sugar in them you wouldhave exploding bottles at that temp. Your better off storing inclean 2L bottles and vent them every now and then. That is what Iplan on doing. Even doing that your beverages will become dryerover time. I have noticed that very dry beverages can have someharsh after tastes. Not always but it has happened with mine. Bestbet is to age them until perfectly clear (will not happen withunfiltered juice) and enjoy.ORGINAL POSTER: ramjammn

--- "singchef1" wrote:> Hi I am new to E-Z-caps and I am looking for some great recipes,has> anyone perfected hard lemonade? how about wines made from fresh> fruit plum,rhubarb,white grape and any other great recipes you may> have would be greatly appreciated thanks singchef1So far my absolute favorite.1 qrt Knudsen Just Juice Black Cherry.Knudsen White Cranberry (from concentrate)added to fill 2Lbottle to proper level. Apx. 7 cups total liquid.1.25 cups sugar. Mix well before pitching yeast. Added justa hair under 1/4 tsp yeast when the liquid was around 75deg.12 day ferment. After 48 hours I vent a little excessive gasonce or twice a day. This was one of the smoothest tastingbatches I have made.ORGINAL POSTER: ramjammn

After I make any type of wine how long does it stay good for? Doesit improve with age like other wines? If it can stay what is theproper way to store itCodyORGINAL POSTER: gastonmerrill