It won't hurt your lemonade because when the yeast is growing it gets intothe billions in your beverage. I think adding a few thousand won't hurt.I let mine clarify for 2 to 3 days. That is just me though. I clarify mydrink, then transfer it to another container so that I can start anotherbatch right away. Your yeast should be good for a long time if you keep itin the fridge.At 04:06 PM 4/17/2004 +0000, you wrote:>I haven't thought of doing that, and I just put another dose of>yeast in being impatient like I always am. If I don't get any>results my way do you think it would hurt the lemonade to put>a "starter" in plus the 2 double doses of yeast? I don't wanna>waste all my yeast, I know it's kinda reuseable, but I don't want it>to take off and be really strong. One more question, how long>should I let it clarify to "reclaim" the most yeast from the mix?>>>--- Steve wrote:> > If you are interested in speeding up the process without> > using all your yeast I recommend that you make a yeast "starter">by adding a> > dose or two of yeast to a 1/4 cup of tepid water with 1 or tsp of>sugar.> > Let that sit for an hour before adding to the EZ Caps yeast. The>yeast will> > multiply a few (million?) times, giving you a good head start.> > It's also a good technique to use for beginning difficult>fermentations like> > citrus juices.> >> >> >> >> > At 12:51 PM 4/17/2004 +0000, you wrote:> > >After about four days the Lemonade hasn't started fermenting>really> > >well yet. I just put some orange juice concentrate in it last>night> > >and it feels a little bit more pressurized this morning. Weird.>If> > >it doesn't get better by tomorrow I will put another dose of yeast> > >in it and see what happens. Just giving an update, any ideas on>how> > >to speed it up I would appreciate though>>>>>Yahoo! Groups Links>>>>ORGINAL POSTER: steve

I haven't thought of doing that, and I just put another dose ofyeast in being impatient like I always am. If I don't get anyresults my way do you think it would hurt the lemonade to puta "starter" in plus the 2 double doses of yeast? I don't wannawaste all my yeast, I know it's kinda reuseable, but I don't want itto take off and be really strong. One more question, how longshould I let it clarify to "reclaim" the most yeast from the mix?--- Steve wrote:> If you are interested in speeding up the process without> using all your yeast I recommend that you make a yeast "starter"by adding a> dose or two of yeast to a 1/4 cup of tepid water with 1 or tsp ofsugar.> Let that sit for an hour before adding to the EZ Caps yeast. Theyeast will> multiply a few (million?) times, giving you a good head start.> It's also a good technique to use for beginning difficultfermentations like> citrus juices.>>>>> At 12:51 PM 4/17/2004 +0000, you wrote:> >After about four days the Lemonade hasn't started fermentingreally> >well yet. I just put some orange juice concentrate in it lastnight> >and it feels a little bit more pressurized this morning. Weird.If> >it doesn't get better by tomorrow I will put another dose of yeast> >in it and see what happens. Just giving an update, any ideas onhow> >to speed it up I would appreciate thoughORGINAL POSTER: shaggy_64a

If you are interested in speeding up the process withoutusing all your yeast I recommend that you make a yeast "starter" by adding adose or two of yeast to a 1/4 cup of tepid water with 1 or tsp of sugar.Let that sit for an hour before adding to the EZ Caps yeast. The yeast willmultiply a few (million?) times, giving you a good head start.It's also a good technique to use for beginning difficult fermentations likecitrus juices.At 12:51 PM 4/17/2004 +0000, you wrote:>After about four days the Lemonade hasn't started fermenting really>well yet. I just put some orange juice concentrate in it last night>and it feels a little bit more pressurized this morning. Weird. If>it doesn't get better by tomorrow I will put another dose of yeast>in it and see what happens. Just giving an update, any ideas on how>to speed it up I would appreciate thoughORGINAL POSTER: steve

After about four days the Lemonade hasn't started fermenting reallywell yet. I just put some orange juice concentrate in it last nightand it feels a little bit more pressurized this morning. Weird. Ifit doesn't get better by tomorrow I will put another dose of yeastin it and see what happens. Just giving an update, any ideas on howto speed it up I would appreciate though--- "shaggy_64a" wrote:> Well, I've noticed alot of questions on making a hard lemonade, soI> took the recipe from the Files section and modified it a little> bit. I used about 4 and a quarter cups of sugar, 5 large juicy> lemons, and 1/4 tsp of yeast (I want it kinda strong (: ). Therest> of the recipe I followed except I didn't boil the water, I onlygot> it pretty warm. I squeezed all the juice out of the lemon slices> and put them back in for about 15 mins then squeezed some more and> raked the pulp off with my hands. I put it in yesterday about 3> pm. I checked it about 5 and the bottle isn't quite as hard asthe> twister juice was after 24 hrs, but I can tell the bottle isgetting> tighter. I'm gunna leave it for about 6 days then clarify to> taste. The lemonade was good before I added yeast. I'm gunnataste> it tomorrow and I'll update you guys then.ORGINAL POSTER: shaggy_64a

If you like fruit punch, I mixed most of a 1.89L Tropicana TwisterTropical Fruit Fury into 1 cup sugar with 1/4 of a tsp yeast. It'sstill making because I want it to be high alcohol so it willprobably go in the fridge about Wednesday, but today makes 5 daysand it still tastes really good and sweet. It's only like 10% juiceso I didn't really think it would work, but it was bulging the E-zCap in 24 hrs. It's definately a different flavor though!ORGINAL POSTER: shaggy_64a

--- chubbymonkey18 wrote:> Hi, i just ordered my ex caps, and i was wodnering> if anyone has any> good recipes out there that they would like to> share? THANKS in> advance!!!>> KrystleI just started my first few batches on Sunday fromingredients I had lying about the kitchen. For thefirst bottle I used a jar of RW Knudsen's cherryjuice, a cup of sugar (I'm aiming for a high alcoholcontent), a little bottled water, and yeast accordingto the EZ Cap instructions. Knudsen's is pure,concentrated organic juice, and they always have abunch of flavors in the health food section at mylocal grocery store, so I figured it might be a safebet for a must. The next batch, I used some frozenWelch's grape and apple juice concentrate (same amountof sugar/water/yeast), the next some frozen strawberryjuice concentrate (I checked to make sure there wasn'tany sodium benzoate preservatives in the mixes), andthe last batch I mixed up on a whim from a frozenBacardi's peach daiquiri mixer that's been in myfreezer for a while. The Bacardi was basically purejuice, fruit, and sugar, and it began fermenting soquickly that I could almost watch the yeast makingalcohol. It all goes in the fridge tomorrow, so I'llpost to let you know how it turns out in another weekor so. I'm planning on sharing them with some friendsin ROTC, who despite their taste for drinkinganti-freeze, might make some decent critics. The thing I love about these caps is that they're sucha small investment; one two liter bottle's worth ofingredients is something I'm willing to sacrifice foran experimental wine or mead or beer. Normally you'dhave a lot more equipment and ingredients to use inorder to just try something out to see if it works, sowith these I can just play around and discover somenew recipes. There are a bunch of typical wine recipesin the Files section; most of these seem easilyadaptable to the EZ Caps.Amber=====If it's good for ancient Druids, runnin' nekkid through the wuids, drinkin'strange fermented fluids, then it's good enough for me." -- Pete Seeger__________________________________Do you Yahoo!?Yahoo! Photos: High-quality 4x6 digital prints for 25¢http://photos.yahoo.com/ph/print_splashORGINAL POSTER: amber

--- Steve wrote:> When you refrigerate the beverage, all the> sediment will fall to> the bottom. So long as you don't let the beverage> "glug" out of the> bottle, you can pour the drink without disturbing> it.Excellent! I really don't mind drinking some of theyeast. It's good for you. I'm hoping to use theleftovers as a starter for a new batch as soon as thisone is done, though, and I'm pretty sure that sedimentwould taste kind of icky. It's great not to have tomove it into a new bottle an extra time.Thanks again,Amber=====If it's good for ancient Druids, runnin' nekkid through the wuids, drinkin'strange fermented fluids, then it's good enough for me." -- Pete Seeger__________________________________Do you Yahoo!?Yahoo! Photos: High-quality 4x6 digital prints for 25¢http://photos.yahoo.com/ph/print_splashORGINAL POSTER: amber

When you refrigerate the beverage, all the sediment will fall tothe bottom. So long as you don't let the beverage "glug" out of thebottle, you can pour the drink without disturbing it.At 09:49 AM 4/16/2004 -0700, you wrote:>--- "ramjammn"> wrote:> > One thing that concerns me is all> > the debris on the bottom of each bottle. I will keep> > you all posted on results.>>I'm fermenting my first few batches of wine with the>caps now, and I've got some sediment problems, too. A>couple of the wines have about a half inch of>sendiment at the top, and the others are accumulating>it at the bottom. I'm considering straining the wine>through cheescloth into new bottles before>refrigerating them, to get rid of the sediment. Does>anyone here see any problems with this method? Will it>affect the taste somehow?>>Thanks!>>Amber>>===>If you want to be happy for a day, roast a pig. If you want to be happy>for a year, marry. If you want to be happy for a lifetime, plant a garden.>-- Old Chinese Proverb>>>>>__________________________________>Do you Yahoo!?>Yahoo! Tax Center - File online by April 15th>http://taxes.yahoo.com/filing.html>>>>>Yahoo! Groups Links>>>>ORGINAL POSTER: steve

--- "ramjammn" wrote:> One thing that concerns me is all> the debris on the bottom of each bottle. I will keep> you all posted on results.I'm fermenting my first few batches of wine with thecaps now, and I've got some sediment problems, too. Acouple of the wines have about a half inch ofsendiment at the top, and the others are accumulatingit at the bottom. I'm considering straining the winethrough cheescloth into new bottles beforerefrigerating them, to get rid of the sediment. Doesanyone here see any problems with this method? Will itaffect the taste somehow?Thanks!Amber===If you want to be happy for a day, roast a pig. If you want to be happy for ayear, marry. If you want to be happy for a lifetime, plant a garden. -- OldChinese Proverb__________________________________Do you Yahoo!?Yahoo! Tax Center - File online by April 15thhttp://taxes.yahoo.com/filing.htmlORGINAL POSTER: amber

--- "Ariesmoon69" wrote:> Hi ,> You may want to siphon the beer off of the sediment after thefoam> on top has subsided ( usually within 3 days ) . The sediment can> produce some very bitter flavors in your beer . Just use a vinyl> hose that has been soaked in weak bleach/water solution and don't> put the end into the sediment .> Also , put your beer somewhere dark . Exposure to light is what> produces the "skunky" smell in Rolling Rock , Heinekin and other> beers bottled in green or clear glass .> Good luckI hear what your saying. I was think of doing just that. Itis hard to siphon a warm fermenting and carbonated beverage.I could chill it for 24hrs. after the third day and thentransfer it. Then put another EZ cap on and place it back ina warm enviroment. The fermenting proccess should start againonce the beverage warms up. What a hassle. I did some researchon this via the Internet. I learned that if you only use aStage I ferment (From primary fermentor to bottling bucketto bottle)you can leave the beer in the primary fermentor for8-12 days. After that the problem with what you described canoccur. A Stage II ferment will allow the beverage to sit inthe secondary fermentor for 3 weeks. I think what I will dowith the two less sweet batches is ferment them for about6 days. Then in the fridge for 2 days. I just made another2L batch today. This one is a very high gravity. I may tryand transfer (after chilling) it into a few 16oz soda bottleswith EZ caps on them. Then let the fermenting resume after theywarm up. I would let them go another 3 or 4 days. I have learnedthat beer is much more work than making wine with EZ caps.ORGINAL POSTER: ramjammn