I think it will be very bitter with only a half cup of sugar, but Ihope I am wrong.--- "bjj4199" wrote:> I was wondering if what I did will work. I put straight lemon juice> from a bottle, half cup of sugar,small amount of sweet n low and 2> small caps of yeast.Does any one think this will work?ORGINAL POSTER: exeterbass

I was wondering if what I did will work. I put straight lemon juicefrom a bottle, half cup of sugar,small amount of sweet n low and 2small caps of yeast.Does any one think this will work?ORGINAL POSTER: bjj4199

Awesome, as always - thank you again. I'm working on a white-grape-raspberry drink that, so far, tastes amazing. I'll definitely post arecipe if it comes out well.ORGINAL POSTER: neldaarjr4

Oh it will remain carbonated... very carbonated!At 01:07 AM 3/15/2004 +0000, you wrote:>Will the drink go completely flat? Or will it remain very carbonated?>>>--- TerraCore Communications> wrote:> > At 12:38 AM 3/15/2004 +0000, you wrote:> > >A lot of recipes given for the e-z tops tell you to keep fermenting> > >until it tastes right... but everytime I take off an e-z cap to>taste> > >one of my mixes, the drink overflows madly... what am I doing>wrong?> >> > You need to relieve the pressure slowly. It may take>several> > minutes.> >> >> >> >> > >> > >Yahoo! Groups Links> > >> > >> > >> > >>>>>>>Yahoo! Groups Links>>>>ORGINAL POSTER: terracore

Will the drink go completely flat? Or will it remain very carbonated?--- TerraCore Communications wrote:> At 12:38 AM 3/15/2004 +0000, you wrote:> >A lot of recipes given for the e-z tops tell you to keep fermenting> >until it tastes right... but everytime I take off an e-z cap totaste> >one of my mixes, the drink overflows madly... what am I doingwrong?>> You need to relieve the pressure slowly. It may takeseveral> minutes.>>>>> >> >Yahoo! Groups Links> >> >> >> >ORGINAL POSTER: neldaarjr4

At 12:38 AM 3/15/2004 +0000, you wrote:>A lot of recipes given for the e-z tops tell you to keep fermenting>until it tastes right... but everytime I take off an e-z cap to taste>one of my mixes, the drink overflows madly... what am I doing wrong?You need to relieve the pressure slowly. It may take severalminutes.>>Yahoo! Groups Links>>>>ORGINAL POSTER: terracore

A lot of recipes given for the e-z tops tell you to keep fermentinguntil it tastes right... but everytime I take off an e-z cap to tasteone of my mixes, the drink overflows madly... what am I doing wrong?ORGINAL POSTER: neldaarjr4

At 02:41 AM 3/12/2004 +0000, you wrote:>I don't quite understand... when and where exactly do you add the>yeast starter to the the drink?Pour it into the drink after you add the juice and sugar.> And is it accompanied by the regular>couple of doses of yeast?No.>--- TerraCore Communications> wrote:> > Yes and no. Adding more yeast, VIGOROUS fermentation will>begin> > faster, which can cut a few days off of the time. But if you add>3x yeast> > it will not ferment at 3x time, 4x yeast doesn't cut the time down>to> > 25%. 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 09:22 PM 3/11/2004 +0000, you wrote:> > >Will a drink ferment faster if you add extra yeast? For instance,>if> > >you put 2 times the recommended amount of yeast, will it produce> > >alcohol twice as fast?> > >> > >> > >> > >> > >> > >Yahoo! Groups Links> > >> > >> > >> > >>>>>>Yahoo! Groups Links>>>>ORGINAL POSTER: terracore

I want to try making a beer with e-z caps . The only problem I havenot come up with is how much priming sugar for Two 2 literbottles . Ideally I would make a gallon of beer and let it fermentcompletely using a conventional fermentaion lock . Then siphon itoff into bottles with E-Z caps , add a weak sugar syrup and let itcarbonate for a week or so . I believe it is necessary to get thebeer of of the trub ( spent yeast and protien sedimement ) so itdoes not get too bitter . Does anyone have any idea of how muchsugar to use in the syrup ? I usually use 5 ounces of corn sugardissolved in 8 ounces of water for a 5 gallon batch of beer thenbottle it in 12 ounce bottles . It would be much less for twobottles . Look for a report on my results in a couple of weeks .ORGINAL POSTER: ariesmoon69

Will a drink ferment faster if you add extra yeast? For instance, ifyou put 2 times the recommended amount of yeast, will it producealcohol twice as fast?ORGINAL POSTER: neldaarjr4