I made or tried to make hard lemonaide. What did I do wrong.I usedreal lemon fron the bottle,1 cup of sugar, and 2 caps of yeast. It isvery sour after 3 days. Can I add cane sugar or table sugar to it tosweeten it? Thanks JanORGINAL POSTER: bjj4199

Here is an awesome recipe if you like peach!!!2 liters White Grape-Peach Juice1/2 cup sugarapprox 1/8th tsp yeastMix well, add yeast and let stand for 7 days!!! Open CAREFULLY!!!WOW this one is really good!!ORGINAL POSTER: highland_doc2000

The white-grape raspberry drink I made was somewhat dry, but verybubbley and delicious - having characteristics of champagne and wine.Anyway, here it is. Use 1 11.5 fl oz can of Welch's White GrapeRaspberry frozen concentrate, and just a little over 2 cups of water.I like to use a little less than the recommended mixing amount ofwater so that the flavor stands out more. Throw in about 3/4 cups ofsugar and only about 3/16 teaspoons of the yeast. Then let it sit for5 days, however during the 5 days I opened it 3 different times totaste it, and I'm not sure if this effects the fermentation at all (Idoubt it). Whenever I DID open it, I made sure to do so VERY slowly -that way it kept a very carbonated and refreshing texture. I'm notsure of the alcohol content, but judging by taste, I would say it isin the 10% area. (Note: it was kept primarily in a dark enviroment ata constant 68 degrees.) I hope you like it as much as I do and GoodLuck.-Mark--- "Lisa Brown" wrote:> I'd love the recipe for the white grape raspberry drink! >> LisaORGINAL POSTER: neldaarjr4

I'd love the recipe for the white grape raspberry drink! LisaORGINAL POSTER: lisa

I read ahomebrewing article that described how to pasteurize beer by putting thebottles in a hot water bath for 30 minutes. The water needs toreach 145-160 degrees F (note, this is below the boiling point). That will raise the temperature enough to kill any yeast and bacteriainside the drink. Pasteurization is the technique used bycommercial outfits. This isnot a method I recommend because of the potential for the bottles toburst. The other option is to kill the yeast chemically by addingPotassium Metabisufite (sold in home brew and wine storesunder the name Camden tablet) I'mstill a fan of letting the yeast die naturally. If you use juiceand add little or no sugar during fermentation it should die in thealcohol range you are shooting for. If it's not as sweet as youlike you can always add sugar. A word of caution though, whenadding sugar I recommend mixing it in a vessel with plenty of headroom. When sugar hits a carbonated beverage it's like opening abottle of warm champagne.At 01:28 AM 3/17/2004 +0000, you wrote: I know you said it would be a whole 'nother article... but would you mind elaborating on the other ways of killing the yeast? I don't mean to be picky, but I'm looking for a sweet 5%-10% alcoholic beverage... and I have no knowledge about amino acids, yet I would really like to use glass bottles as a serving method. So ANY suggestions you have would be appreciated... plus, the white-grape-raspberry drink turned out amazing - wondering if I should post the recipe? --- In E-Z-Caps@yahoogroups.com, TerraCore Communications wrote: > The key here is to make sure that fermentation has ENDED before > you put it into the fridge. You can make sure that fermentation has ended > by looking closely at the (unrefrigerated and unopened) beverage in the > light. If no bubble are rising, fermentation has ended. Fermentation > usually ends because of one of three reasons: > > 1) All the useable sugars are consumed by the yeast and the yeast starves. > (a dry beverage). > 2) The alcohol content gets to 15-17%. Alcohol content this high will > kill the yeast. > 3) The yeast consumes all the useable amino acids and other nutrients in > the beverage and the yeast starves. > > (there are other reasons that yeast can die and fermentation ends, > but that is a whole 'nother article) > > Sulfites are not necessary if you plan to consume the drinks > within the year. (longer for higher octane drinks). Generally, I don't > recommend adding chemicals to your beverages. One of the major reasons > people begiORGINAL POSTER: steve

At 02:16 AM 3/19/2004 +0000, you wrote:>The refrigerator I keep my clarifying or finished drinks in is>actually set to less than 32 degrees... I was wondering>a) None of the drinks, or the water in them, is freezing - so are>there any harms and/or benefits of having it this cold? (I personally>like my drinks very cold)The alcohol in the drink should prevent it from freezing up to apoint. I've never done any experiments involving temperatures affectingthe taste, but I can theorize the colder temperatures will prevent someundesirable traits from developing as well as retard some desirable ones.>and b)I also have the rest of my yeast stored in this fridge? Is it>too cold and will the yeast die?I'm not aware of anyone who has routinely stored their yeast inthe freezer but I would imagine as long as the yeast remains loose (not ahard clump) it should be fine.>-Mark>>>>>>Yahoo! Groups Links>>>>ORGINAL POSTER: steve

Has the honey really delayed the fermentation process so much that ittakes one month to produce the wine, or do you let it sit for thatlong because you want the flavors to blend more?--- Frank Deans wrote:>> I warmed about 2 cups of apple juice in the micro and dissolved thehoney in it. It does take longer for the yeast to get the honeygoing, and once bottled it gets better with age. I did one with theez caps and one without. The one without will take about 6 months toage right. The ez caps will be really good in about 1 month. Thanksfor the email! Hope it works out for you too.> exeterbass wrote:How long did you have to waitfor the honey to dissolve in the apple> juice?ORGINAL POSTER: exeterbass

The refrigerator I keep my clarifying or finished drinks in isactually set to less than 32 degrees... I was wonderinga) None of the drinks, or the water in them, is freezing - so arethere any harms and/or benefits of having it this cold? (I personallylike my drinks very cold)and b)I also have the rest of my yeast stored in this fridge? Is ittoo cold and will the yeast die?-MarkORGINAL POSTER: neldaarjr4

Actually, a little of both. Honey takes longer to ferment than sugar and it just seems to taste a lot better the longer it sits. Most mead recipes will tell you the same thing, the longer it ages the better it is. A really good web site for mead/honey wine is www.gotmead.com, they have great information on cysers, melomels, etc. I hope this helps! Good luck and happy brewing! Frankexeterbass wrote: Has the honey really delayed the fermentation process so much that it takes one month to produce the wine, or do you let it sit for that long because you want the flavors to blend more? --- In E-Z-Caps@yahoogroups.com, Frank Deans wrote: > > I warmed about 2 cups of apple juice in the micro and dissolved the honey in it. It does take longer for the yeast to get the honey going, and once bottled it gets better with age. I did one with the ez caps and one without. The one without will take about 6 months to age right. The ez caps will be really good in about 1 month. Thanks for the email! Hope it works out for you too. > exeterbass wrote:How long did you have to wait for the honey to dissolve in the apple > juice? Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/E-Z-Caps/ * To unsubscribe from this group, send an email to: E-Z-Caps-unsubscribe@yahoogroups.com * Your use of Yahoo! Groups is subject to the Yahoo! Terms of Service. Do you Yahoo!?Yahoo! Mail - More reliable, more storage, less spamORGINAL POSTER: frank

Earlier in the forum, there was a large discussion about making beerwith the e-z caps. I understand that many of the members are in theprocess of finding methods to make beer with the e-z caps, and somediscussed the use of the beer mixes offered on beermachine.com. I waswondering, if I were to try these mixes, what other supplies would Ineed from the beermachine.com website?ORGINAL POSTER: neldaarjr4