i reccomend you don't bother with a "well made filter" or any betterfilter than cheesecloth, if any. accept the fact that there will besome crud at the bottom, and it's ok to throw it out. by filtering thedrink too much you take away other impurities that add to the flavorand character of it. the best thing i've found if you want to takemore yeast out of it is the seperate it twice, has always worked bestfor me. best of luck to you all in your endeavors =br>--- TerraCore Communications wrote:> I don't have experience with lab filters, sorry.>> At 12:01 AM 3/11/2004 +0000, you wrote:> >Would there be a problem with something like a... saltwater filter?> >It is used for separating the water from algae and seaweed but is a> >better filter than a coffee filter. It seems like the everythingBUT> >the yeast is dissolved (correct me if I'm wrong)... so a very well> >made filter should work, right? Would this be a very effective wayof> >recycling the yeast as well?> >> >--- In E-Z-Caps@yahoogroups.com, TerraCore Communications> > wrote:> > > If you are very careful with the pouring and thebeverage> >is very> > > cold, you can get a good 90+ percent of it out with one pour.For> >the more> > > patient, you can get almost 100% by waiting for the drink in the> >second> > > bottle to completely settle, and then pour that off again. The> >result will> > > be nearly 100% yeast free drink with very little loss.> > >> > > I've never tried cheesecloth but the yeast is too small> >for> > > that. A coffee filter makes more sense.> > >> > > At 11:37 PM 3/10/2004 +0000, you wrote:> > > >Earlier in the forum it was said that only 85% of the drinkcould> > > >actually be used because of the settled yeast at the bottom. Iwas> > > >wondering if there was a way to separate the two moreefficiently.> > > >Someone mentioned Cheese Cloth (or however it is/was spelled),bad> > > >idea? I have access to a lab where there are hundreds ofdifferent> > > >strainers... but is it even possible to stain the yeast? ordoes is> > > >partially dissolve when it is disturbed?> > > >-Mark> > > >> > > >> > > >> > > >> > > >Yahoo! Groups Links> > > >> > > >> > > >> > > >> >> >> >> >> >> >Yahoo! Groups Links> >> >> >> >ORGINAL POSTER: finkthefrosch06

Hey has anyone bottled from an easy cap mixture. Idon't want to go into the business, but I'd love to beable to keep some for myself and give it to friends.Thanks__________________________________Do you Yahoo!?Yahoo! Search - Find what you’re looking for fasterhttp://search.yahoo.comORGINAL POSTER: jonathan

I don't quite understand... when and where exactly do you add theyeast starter to the the drink? And is it accompanied by the regularcouple of doses of yeast?--- TerraCore Communications wrote:> Yes and no. Adding more yeast, VIGOROUS fermentation willbegin> faster, which can cut a few days off of the time. But if you add3x yeast> it will not ferment at 3x time, 4x yeast doesn't cut the time downto> 25%. 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 will> multiply 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 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> >> >> >> >ORGINAL POSTER: neldaarjr4

Yes and no. Adding more yeast, VIGOROUS fermentation will beginfaster, which can cut a few days off of the time. But if you add 3x yeastit will not ferment at 3x time, 4x yeast doesn't cut the time down to25%. If you are interested in speeding up the process without using allyour yeast I recommend that you make a yeast "starter" by adding a dose ortwo of yeast to a 1/4 cup of tepid water with 1 or tsp of sugar. Let thatsit 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 alsoa good technique to use for beginning difficult fermentations like citrusjuices.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>>>>ORGINAL POSTER: terracore

--- "neldaarjr4" 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?I'm curious to this as well.ORGINAL POSTER: mongoosequ

I don't have experience with lab filters, sorry.At 12:01 AM 3/11/2004 +0000, you wrote:>Would there be a problem with something like a... saltwater filter?>It is used for separating the water from algae and seaweed but is a>better filter than a coffee filter. It seems like the everything BUT>the yeast is dissolved (correct me if I'm wrong)... so a very well>made filter should work, right? Would this be a very effective way of>recycling the yeast as well?>>--- TerraCore Communications> wrote:> > If you are very careful with the pouring and the beverage>is very> > cold, you can get a good 90+ percent of it out with one pour. For>the more> > patient, you can get almost 100% by waiting for the drink in the>second> > bottle to completely settle, and then pour that off again. The>result will> > be nearly 100% yeast free drink with very little loss.> >> > I've never tried cheesecloth but the yeast is too small>for> > that. A coffee filter makes more sense.> >> > At 11:37 PM 3/10/2004 +0000, you wrote:> > >Earlier in the forum it was said that only 85% of the drink could> > >actually be used because of the settled yeast at the bottom. I was> > >wondering if there was a way to separate the two more efficiently.> > >Someone mentioned Cheese Cloth (or however it is/was spelled), bad> > >idea? I have access to a lab where there are hundreds of different> > >strainers... but is it even possible to stain the yeast? or does is> > >partially dissolve when it is disturbed?> > >-Mark> > >> > >> > >> > >> > >Yahoo! Groups Links> > >> > >> > >> > >>>>>>>Yahoo! Groups Links>>>>ORGINAL POSTER: terracore

Would there be a problem with something like a... saltwater filter?It is used for separating the water from algae and seaweed but is abetter filter than a coffee filter. It seems like the everything BUTthe yeast is dissolved (correct me if I'm wrong)... so a very wellmade filter should work, right? Would this be a very effective way ofrecycling the yeast as well?--- TerraCore Communications wrote:> If you are very careful with the pouring and the beverageis very> cold, you can get a good 90+ percent of it out with one pour. Forthe more> patient, you can get almost 100% by waiting for the drink in thesecond> bottle to completely settle, and then pour that off again. Theresult will> be nearly 100% yeast free drink with very little loss.>> I've never tried cheesecloth but the yeast is too smallfor> that. A coffee filter makes more sense.>> At 11:37 PM 3/10/2004 +0000, you wrote:> >Earlier in the forum it was said that only 85% of the drink could> >actually be used because of the settled yeast at the bottom. I was> >wondering if there was a way to separate the two more efficiently.> >Someone mentioned Cheese Cloth (or however it is/was spelled), bad> >idea? I have access to a lab where there are hundreds of different> >strainers... but is it even possible to stain the yeast? or does is> >partially dissolve when it is disturbed?> >-Mark> >> >> >> >> >Yahoo! Groups Links> >> >> >> >ORGINAL POSTER: neldaarjr4

If you are very careful with the pouring and the beverage is verycold, you can get a good 90+ percent of it out with one pour. For the morepatient, you can get almost 100% by waiting for the drink in the secondbottle to completely settle, and then pour that off again. The result willbe nearly 100% yeast free drink with very little loss.I've never tried cheesecloth but the yeast is too small forthat. A coffee filter makes more sense.At 11:37 PM 3/10/2004 +0000, you wrote:>Earlier in the forum it was said that only 85% of the drink could>actually be used because of the settled yeast at the bottom. I was>wondering if there was a way to separate the two more efficiently.>Someone mentioned Cheese Cloth (or however it is/was spelled), bad>idea? I have access to a lab where there are hundreds of different>strainers... but is it even possible to stain the yeast? or does is>partially dissolve when it is disturbed?>-Mark>>>>>Yahoo! Groups Links>>>>ORGINAL POSTER: terracore

Earlier in the forum it was said that only 85% of the drink couldactually be used because of the settled yeast at the bottom. I waswondering if there was a way to separate the two more efficiently.Someone mentioned Cheese Cloth (or however it is/was spelled), badidea? I have access to a lab where there are hundreds of differentstrainers... but is it even possible to stain the yeast? or does ispartially dissolve when it is disturbed?-MarkORGINAL POSTER: neldaarjr4

I've never tried a commercially prepared hard lemonade so it wouldbe impossible for me to develop a recipe to mimic one. Are they made fromlemonade or something more akin to that stuff that comes from a powder?At 04:31 AM 3/7/2004 +0000, you wrote:>I know discussions about hard lemonade have already come up... but>the instructions weren't very clear or specific, so does anyone have>a fool-proof method for making hard lemonade?>>>>>Yahoo! Groups Links>>>>ORGINAL POSTER: steve