Hey! Check these bottles...

http://www.breworganic.com/blue6literbo ... aft-1.aspx


Take a look at this (drooooooool)
Holds 1.5 gallons, Amber, made for beer.. DUDE.

If you guys could modify those caps to work (they are not standard, I called to ask.. I might actually consider staying with this method unstead of upgrading to glass and bottling for big beer batches!

Either way your product rocks, it opened my eyes.

-Shaun

i've got three bottles of what i hope will be cider tucked away in my home.

i'll let you know how it goes... maybe i'll even shoot a video...

I'm getting ready to give another class in simple wine making this December, using the standard 2 liter bottle and EZ caps.
What are some of your favorite wine recipes I can pass along to new wine makers?

Hi all, great forum.

I started my first brews with 2 two Lt plastic bottles; one with red wine and the other with mead. I followed the instructions included to the letter. After just two days I started seeing the fermentation at the top of both batches indicated by a thin layer of very small white bubbles. Since this is my first time doing this I thought that the process seemed te be somewhat "stuck" so I read the forums and decided to add a bit more sugar and yeast.

I opened both bottles, very slowly since they both had a lot of pressure and added the extra ingredients, 1/2 cup of sugar and 1/4tsp of yeast. re-sealed and waited. After 3 more days the red wine has a tiny layer of very small white bubbles on top and the mead looks flat. Both bottles are hard and the EZ caps are "popped up" as before.

Have I ruined my batch? and What physical evidence can I observe regarding the fermenting process?

Thanks in advance.

I bought and EZ Caps kit a few months ago and have enjoyed the easy wine process. I am on batch 6 I think, and not having much luck with fermentation. My previous batch was light on alcohol, and this one after two days shows no sign of fermentation. The yeast has been kept in the fridge, and I am using the same Ocean Spray Cranberry juice as in the other batches. I shook it up, no change. So I added a bit more yeast. I can tell the yeast isn't working ... not carbonation, and no trub.

I didn't forget the sugar, the room temp is about 68*

Suggestions??

I've let my Wines and Cider ferment for about 10 days. Maybe I'm rushing to judgement, but not happy with the results.Drank 15 ces of my wine's. No results. Is my yeast bad? There was no "SEAL" on it.

I started my 1st bottle on 9/29, and 3 bottles on 10/3. I sampled the 1st bottle 2 days ago, very dry, and cannot notice any alcohol. I tried my Apple Cider I started on 10/3 this morning, same results. The 1st bottle had 2 cups of sugar and the Cider was made with 1 Cup sugar. Just want to know if I should boost the sugar content?. The bottles have been in a 75 degree environment. Or should I just let ferment longer. Also they didn't taste very good. How would I go about boosting the sugar to the bottles. I'm kind of frustrated! Is something wrong. I followed the instructions exactly. Thanks in advance.


Michael

Hi
I used EZcaps recently and found that on opening the contents bubbled-over champaign style and then when this was complete the product was fairly flat. Prior to opening, the bottle had been in the fridge for 2 days. There seemed to be a lot of CO2 in the bottle but for some reason the CO2 escaped very quickly on opening. :?:
Thanks for any thoughts or suggestions.
Liam

Hello All,
I'm new here and want to know if I can use Pasteurized Fruit juice to make my wine? I bought several bottles of R.W. Knudsen Cranberry Nectar in the Organic section of my store. It says 100% juice, no sugar. How much sugar should I put in my 2 Liter bottle to make a potent wine and how long should I ferment? I just got my E-Z Caps yesterday, and am ready to make some wine. I read the instructions, but just want to be sure. Thanks in advance
Regards,
Michael

E-Z Caps Beer Kit Instructions

This kit makes approximately two gallons of Pale Ale beer. Beginners should follow this recipe making approximately one gallon of beer. It requires two 2-liter bottles, a funnel, and good water. In most cases, tap water will do fine, however your beer is only going to be as good as its ingredients, and the primary ingredient is water! If you have well water or foul-tasting tap water, the flavor of your beer will reflect the flavor of your water.

First, fill up two 2-liter bottles approximately 95% full of water. Empty the water into a large pot and add ½ the contents of this bag. ½ of this bag is approximately 24 ounces (680 grams) or roughly 2 ½ cups (1 liter). Exact measurements are not required. Stir until dissolved and add one bag of hops (Looks like a big teabag). The hops will steep in their bag, do not remove the hops from the bag. Bring the mixture to a boil over medium heat, stirring occasionally. When it just begins to boil, reduce heat to low and simmer for 20 minutes. Remove from heat and allow to cool completely to room temperature.

Second, gently remove the bag of hops and discard it. Carefully transfer the wort (liquid) to the 2-liter bottles using a funnel. Open up the envelope of yeast and add approximately a half (50%) of the yeast to each bottle. If instructions are on the yeast packet, ignore them. Set the remainder of the yeast aside and save it for your next batch. Screw on one of our patented EZ Caps to each of the two bottles and shake vigorously for 10 seconds. Place the bottles somewhere where they will be undisturbed at room temperature for 5 days.

Third, invert the 2-liter bottle and shake once. Return to upright position and place in refrigerator for 2 or more days. When you are ready to enjoy your beer, gently pour it all at once into a pitcher or other container, being careful not to disturb the sediment on the bottom. Approximately 5% of the beer will be sediment on the bottom and will be discarded. Enjoy your beer responsibly.
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