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? --- In E-Z-Caps@yahoogroups.com, ""highland_doc2000"" wrote: > I have made two batches of Mead or Cyser(due to the apple juice > base) and it has turned out fantastic!! 2liters apple juice 1 cup > honey and yeasties, then cap and let go for 6 days!! WOW!!!Do you Yahoo!?Yahoo! Mail - More reliable, more storage, less spamORGINAL POSTER: frank

Yes.>So, the beer that comes out of a bottle with the EZ cap>is already carbonated?>>>>>Yahoo! Groups Links>>>>ORGINAL POSTER: steve

--- TerraCore Communications wrote:>> EZ Caps maintain carbonation and only allow excess gassesto> escape. (that's kinda the point behind the invention. Anythingelse would> just be a cap with a hole in it) In that respect they are saferbecause you> can bottle prematurely and not worry about bursting.>> For beer, the ideal use of EZ Caps is the single-vessel> fermentation system, just like the "beer machine" or "mister beer".So, the beer that comes out of a bottle with the EZ capis already carbonated?ORGINAL POSTER: ramjammn

How long did you have to wait for the honey to dissolve in the applejuice?--- "highland_doc2000" wrote:> I have made two batches of Mead or Cyser(due to the apple juice> base) and it has turned out fantastic!! 2liters apple juice 1 cup> honey and yeasties, then cap and let go for 6 days!! WOW!!!ORGINAL POSTER: exeterbass

I know you said it would be a whole 'nother article... but would youmind elaborating on the other ways of killing the yeast? I don't meanto 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 touse glass bottles as a serving method. So ANY suggestions you havewould be appreciated... plus, the white-grape-raspberry drink turnedout amazing - wondering if I should post the recipe?--- TerraCore Communications wrote:> The key here is to make sure that fermentation has ENDEDbefore> you put it into the fridge. You can make sure that fermentationhas ended> by looking closely at the (unrefrigerated and unopened) beverage inthe> 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 yeaststarves.> (a dry beverage).> 2) The alcohol content gets to 15-17%. Alcohol content this highwill> kill the yeast.> 3) The yeast consumes all the useable amino acids and othernutrients in> the beverage and the yeast starves.>> (there are other reasons that yeast can die andfermentation ends,> but that is a whole 'nother article)>> Sulfites are not necessary if you plan to consume thedrinks> within the year. (longer for higher octane drinks). Generally, Idon't> recommend adding chemicals to your beverages. One of the majorreasons> people beginning making their own beverages is to get away from> commercially-added chemicals. Sulfites are like pesticides: theyserve a> vital purpose for mass production but have no nutritional value,and some> people are highly sensitive to them. (sulfites are notinsecticides)>> is> there any possibility of the drink beggining to ferment again and> exploding due to the pressure?>> Whenever you vint or homebrew, or any hobby that includesputting> any pressurized substance into a container, bursting is always a> possibility. But it usually happens when people do somethingfoolish like> trying to store champagne in a wine bottle, or beer in a waterbottle, etc.>> Will the drinks go bad due to several> temperature changes?>> All drinks, including commercially prepared ones, willEVENTUALLY> go bad due to several temperature changes. Temperature changesshorten the> "shelf life" of all beverages including beers, wines, Coke, Pepsi,etc even> things like bottled water. Temperature changes like you describedfor a> beverage consumed within a year should not noticeably effect thequality.>> At 01:14 AM 3/16/2004 +0000, you wrote:> >Once I finish making the drink, and I allow it to refrigerate - are> >there any hazards in pouring it into glass bottles and using a> >capping machine? I plan to seperate the yeast from the drink by> >slowly pouring it out (about 90% of it at least) and leaving the> >yeast at theORGINAL POSTER: neldaarjr4

The problem is. From what I know about beer making. After you transfer fermented wort inot a bottle with a EZ Cap you will have a problem. Don't the EZ caps allow gases to escape? If so how are you going to carbonate your beer in a bottle with the EZ cap on it. In order to carbonate carbon dioxide gases need to remain in the bottle. EZ Capsmaintain carbonation and only allow excess gasses to escape.(that's kinda the point behind the invention. Anything else wouldjust be a cap with a hole in it) In that respect they are safer becauseyou can bottle prematurely and not worry about bursting. For beer,the ideal use of EZ Caps is the single-vessel fermentation system, justlike the "beer machine" or "mister beer".ORGINAL POSTER: terracore

The keyhere is to make sure that fermentation has ENDED before you put it intothe fridge. You can make sure that fermentation has ended bylooking closely at the (unrefrigerated and unopened) beverage in thelight. 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 yeaststarves. (a dry beverage).2) The alcohol content gets to 15-17%. Alcohol contentthis high will kill the yeast. 3) The yeast consumes all the useable amino acids and othernutrients in the beverage and the yeast starves. (there areother reasons that yeast can die and fermentation ends, but that is awhole 'nother article) Sulfitesare not necessary if you plan to consume the drinks within theyear. (longer for higher octane drinks). Generally, I don'trecommend adding chemicals to your beverages. One of the majorreasons people beginning making their own beverages is to get away fromcommercially-added chemicals. Sulfites are like pesticides: they serve a vital purpose for mass production but have no nutritionalvalue, and some people are highly sensitive to them. (sulfites arenot insecticides)isthere any possibility of the drink beggining to ferment again andexploding due to the pressure? Wheneveryou vint or homebrew, or any hobby that includes putting any pressurizedsubstance into a container, bursting is always apossibility. But it usually happens when people do somethingfoolish like trying to store champagne in a wine bottle, or beer in awater bottle, etc. Will the drinks go bad due to severaltemperature changes? Alldrinks, including commercially prepared ones, will EVENTUALLY go bad dueto several temperature changes. Temperature changes shorten the"shelf life" of all beverages including beers, wines, Coke,Pepsi, etc even things like bottled water. Temperature changes likeyou described for a beverage consumed within a year should not noticeablyeffect the quality.At 01:14 AM 3/16/2004 +0000, you wrote: Once I finish making the drink, and I allow it to refrigerate - are there any hazards in pouring it into glass bottles and using a capping machine? I plan to seperate the yeast from the drink by slowly pouring it out (about 90% of it at least) and leaving the yeast at the bottom of the bottle. I guess the question I'm trying to get at is... if I pour the drinks into glass bottles and cap them, but then the drinks warm up (lets say in my trunk after a party), is there any possibility of the drink beggining to ferment again and exploding due to the pressure? Will the drinks go bad due to several temperature changes? If sulfites are a necessity for the bottling process, where can I get them? Yahoo! Groups LinksORGINAL POSTER: terracore

--- "Ariesmoon69" wrote:> I want to try making a beer with e-z caps . The only problem Ihave> not come up with is how much priming sugar for Two 2 liter> bottles . Ideally I would make a gallon of beer and let it ferment> completely using a conventional fermentaion lock . Then siphon it> off into bottles with E-Z caps , add a weak sugar syrup and let it> carbonate for a week or so . I believe it is necessary to get the> beer of of the trub ( spent yeast and protien sedimement ) so it> does not get too bitter . Does anyone have any idea of how much> sugar to use in the syrup ? I usually use 5 ounces of corn sugar> dissolved in 8 ounces of water for a 5 gallon batch of beer then> bottle it in 12 ounce bottles . It would be much less for two> bottles . Look for a report on my results in a couple of weeks .The problem is. From what I know about beer making. After youtransfer fermented wort inot a bottle with a EZ Cap you will havea problem. Don't the EZ caps allow gases to escape? If so how areyou going to carbonate your beer in a bottle with the EZ cap on it.In order to carbonate carbon dioxide gases need to remain in thebottle.ORGINAL POSTER: ramjammn

I have made two batches of Mead or Cyser(due to the apple juicebase) and it has turned out fantastic!! 2liters apple juice 1 cuphoney and yeasties, then cap and let go for 6 days!! WOW!!!ORGINAL POSTER: highland_doc2000

Once I finish making the drink, and I allow it to refrigerate - arethere any hazards in pouring it into glass bottles and using acapping machine? I plan to seperate the yeast from the drink byslowly pouring it out (about 90% of it at least) and leaving theyeast at the bottom of the bottle. I guess the question I'm trying toget at is... if I pour the drinks into glass bottles and cap them,but then the drinks warm up (lets say in my trunk after a party), isthere any possibility of the drink beggining to ferment again andexploding due to the pressure? Will the drinks go bad due to severaltemperature changes? If sulfites are a necessity for the bottlingprocess, where can I get them?ORGINAL POSTER: neldaarjr4