The bestway is to get the beverage good and cold. The yeast should form a"mud" on the bottom of the bottle. Carefully pour it intoanother container, being careful not to let it "glug" (is glugeven a word?). You should be able to pour a good 85% of the drinkout without disturbing the yeast. The remaining 15% gets poureddown the drain or reused.At 11:12 PM 3/5/2004 -0700, you wrote: Hi everyone, could you tell me what do you guys do after your Wine has been in the fridge for the alloted time and all the yeast is settled at the bottom. How do you separate? We find if you pour from the original bottle the yeast starts to mix in when there's about 1/3 of bottle left = yuk! No thanks! Pouring from original bottle to another, same results = yeast!!! Chez cloth or what? Also, still wondering about Beer and EZ Caps. Any success stories? Please, do share. Cheers!! Kel 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.ORGINAL POSTER: terracore

I know discussions about hard lemonade have already come up... butthe instructions weren't very clear or specific, so does anyone havea fool-proof method for making hard lemonade?ORGINAL POSTER: neldaarjr4

The yeast will begin to die at 96-104 degrees.At 08:44 PM 3/5/2004 +0000, you wrote:>How much more time would this take? I know it is related to>temperature which brings up a second question. At what temperature>is it too warm for fermentation?>>--- TerraCore Communications> wrote:> > more sugar =ore alcohol IF you give the yeast time to>consume> > the sugar AND the alcohol content doesn't exceed about 17%. At>that point> > the alcohol becomes toxic to the yeast and the yeast dies.> >> > At 04:27 PM 3/5/2004 +0000, you wrote:> > >So does adding more sugar lower the alcohol content or raise it?> > >> > >--- In E-Z-Caps@yahoogroups.com, TerraCore Communications> > > wrote:> > > > I don't recommend putting the drink in direct sunlight> > >unless you> > > > put a towel or something over it. You are looking at a drink in> > >the 10%> > > > range using 3/4 cups of sugar and fermenting about a week. This> > >type of> > > > drink doesn't have an alcohol flavor. Be careful drinking it!> > > >> > > > I recommend clarifying for 3-4 days minimum to 2 weeks> > > > maximum. Most of the yeast will settle in a few days but you>can> > >get all> > > > the way to clear if you wait long enough.> > > >> > > > At 01:36 AM 3/4/2004 +0000, you wrote:> > > > >Thanks a lot to those who replied - it was a huge help. I can> > >hardly> > > > >wait to try it out, but before I get ahead of myself - I was> > > > >wondering about how to get it to the 5%-7% range. I know there>are> > > > >instructions included with the package, but I get confused with> > > > >adding sugar, temperature, sunlight, and what's considered>a "sweet> > > > >juice." If my house is about 70 degrees, I put the bottle next>to a> > > > >window with sunlight, and I add the 3/4 cups of sugar to...>let's> > >say> > > > >the cran-apple mix - how long should I let it ferment in order>to> > >get> > > > >into the 5%-7% range? Will this amount of alcohol be too much>and> > > > >noticably effect the taste? Lastly, how long is good amount of>time> > > > >for clarifying a beverage, especially one of this type? Thank>you> > > > >again for all the help - and comments on this will, again, be>very> > > > >appreciated.> > > > >> > > > >--- In E-Z-Caps@yahoogroups.com, TerraCore Communications> > > > > wrote:> > > > > > Grab a can of frozen concORGINAL POSTER: steve

How much more time would this take? I know it is related totemperature which brings up a second question. At what temperatureis it too warm for fermentation?--- TerraCore Communications wrote:> more sugar =ore alcohol IF you give the yeast time toconsume> the sugar AND the alcohol content doesn't exceed about 17%. Atthat point> the alcohol becomes toxic to the yeast and the yeast dies.>> At 04:27 PM 3/5/2004 +0000, you wrote:> >So does adding more sugar lower the alcohol content or raise it?> >> >--- In E-Z-Caps@yahoogroups.com, TerraCore Communications> > wrote:> > > I don't recommend putting the drink in direct sunlight> >unless you> > > put a towel or something over it. You are looking at a drink in> >the 10%> > > range using 3/4 cups of sugar and fermenting about a week. This> >type of> > > drink doesn't have an alcohol flavor. Be careful drinking it!> > >> > > I recommend clarifying for 3-4 days minimum to 2 weeks> > > maximum. Most of the yeast will settle in a few days but youcan> >get all> > > the way to clear if you wait long enough.> > >> > > At 01:36 AM 3/4/2004 +0000, you wrote:> > > >Thanks a lot to those who replied - it was a huge help. I can> >hardly> > > >wait to try it out, but before I get ahead of myself - I was> > > >wondering about how to get it to the 5%-7% range. I know thereare> > > >instructions included with the package, but I get confused with> > > >adding sugar, temperature, sunlight, and what's considereda "sweet> > > >juice." If my house is about 70 degrees, I put the bottle nextto a> > > >window with sunlight, and I add the 3/4 cups of sugar to...let's> >say> > > >the cran-apple mix - how long should I let it ferment in orderto> >get> > > >into the 5%-7% range? Will this amount of alcohol be too muchand> > > >noticably effect the taste? Lastly, how long is good amount oftime> > > >for clarifying a beverage, especially one of this type? Thankyou> > > >again for all the help - and comments on this will, again, bevery> > > >appreciated.> > > >> > > >--- In E-Z-Caps@yahoogroups.com, TerraCore Communications> > > > wrote:> > > > > Grab a can of frozen concentrated cran-apple, mixas> > > > > directed. Add 3/4 cup of sugar. Ferment according toregular> >EZ> > > >Caps> > > > > instructions. I think you'll find it's exactly what you're> >looking> > > >for!> > > > >> > > &ORGINAL POSTER: exeterbass

more sugar =ore alcohol IF you give the yeast time to consumethe sugar AND the alcohol content doesn't exceed about 17%. At that pointthe alcohol becomes toxic to the yeast and the yeast dies.At 04:27 PM 3/5/2004 +0000, you wrote:>So does adding more sugar lower the alcohol content or raise it?>>--- TerraCore Communications> wrote:> > I don't recommend putting the drink in direct sunlight>unless you> > put a towel or something over it. You are looking at a drink in>the 10%> > range using 3/4 cups of sugar and fermenting about a week. This>type of> > drink doesn't have an alcohol flavor. Be careful drinking it!> >> > I recommend clarifying for 3-4 days minimum to 2 weeks> > maximum. Most of the yeast will settle in a few days but you can>get all> > the way to clear if you wait long enough.> >> > At 01:36 AM 3/4/2004 +0000, you wrote:> > >Thanks a lot to those who replied - it was a huge help. I can>hardly> > >wait to try it out, but before I get ahead of myself - I was> > >wondering about how to get it to the 5%-7% range. I know there are> > >instructions included with the package, but I get confused with> > >adding sugar, temperature, sunlight, and what's considered a "sweet> > >juice." If my house is about 70 degrees, I put the bottle next to a> > >window with sunlight, and I add the 3/4 cups of sugar to... let's>say> > >the cran-apple mix - how long should I let it ferment in order to>get> > >into the 5%-7% range? Will this amount of alcohol be too much and> > >noticably effect the taste? Lastly, how long is good amount of time> > >for clarifying a beverage, especially one of this type? Thank you> > >again for all the help - and comments on this will, again, be very> > >appreciated.> > >> > >--- In E-Z-Caps@yahoogroups.com, TerraCore Communications> > > wrote:> > > > Grab a can of frozen concentrated cran-apple, mix as> > > > directed. Add 3/4 cup of sugar. Ferment according to regular>EZ> > >Caps> > > > instructions. I think you'll find it's exactly what you're>looking> > >for!> > > >> > > > At 03:46 AM 3/3/2004 +0000, you wrote:> > > > >Does anyone know if it is even possible to make drinks like> > >Sublime,> > > > >Smirnoff Ice, Bicardi O3, or any of those other 'premium malt> > > > >beverages'? I would be very interested to know if anyone has>even> > > > >tried making a type of drink like this. Really, what I'm>looking> > >for> > > > >is a drink that tastes great, without the taste of alcohol ->for> > > > >those guests who don't really like alcohol, but like to have a>good> > > > >time. I would really appreciate any help thatORGINAL POSTER: terracore

Hi everyone, could you tell me what do you guys do after your Wine has been in the fridge for the alloted time and all the yeast is settled at the bottom. How do you separate?We find if you pour from the original bottle the yeast starts to mix in when there's about 1/3 of bottle left = yuk! No thanks! Pouring from original bottle to another, same results = yeast!!!Chez cloth or what?Also, still wondering about Beer and EZ Caps. Any success stories? Please, do share. Cheers!! KelORGINAL POSTER: pogl444

So does adding more sugar lower the alcohol content or raise it?--- TerraCore Communications wrote:> I don't recommend putting the drink in direct sunlightunless you> put a towel or something over it. You are looking at a drink inthe 10%> range using 3/4 cups of sugar and fermenting about a week. Thistype of> drink doesn't have an alcohol flavor. Be careful drinking it!>> I recommend clarifying for 3-4 days minimum to 2 weeks> maximum. Most of the yeast will settle in a few days but you canget all> the way to clear if you wait long enough.>> At 01:36 AM 3/4/2004 +0000, you wrote:> >Thanks a lot to those who replied - it was a huge help. I canhardly> >wait to try it out, but before I get ahead of myself - I was> >wondering about how to get it to the 5%-7% range. I know there are> >instructions included with the package, but I get confused with> >adding sugar, temperature, sunlight, and what's considered a "sweet> >juice." If my house is about 70 degrees, I put the bottle next to a> >window with sunlight, and I add the 3/4 cups of sugar to... let'ssay> >the cran-apple mix - how long should I let it ferment in order toget> >into the 5%-7% range? Will this amount of alcohol be too much and> >noticably effect the taste? Lastly, how long is good amount of time> >for clarifying a beverage, especially one of this type? Thank you> >again for all the help - and comments on this will, again, be very> >appreciated.> >> >--- In E-Z-Caps@yahoogroups.com, TerraCore Communications> > wrote:> > > Grab a can of frozen concentrated cran-apple, mix as> > > directed. Add 3/4 cup of sugar. Ferment according to regularEZ> >Caps> > > instructions. I think you'll find it's exactly what you'relooking> >for!> > >> > > At 03:46 AM 3/3/2004 +0000, you wrote:> > > >Does anyone know if it is even possible to make drinks like> >Sublime,> > > >Smirnoff Ice, Bicardi O3, or any of those other 'premium malt> > > >beverages'? I would be very interested to know if anyone haseven> > > >tried making a type of drink like this. Really, what I'mlooking> >for> > > >is a drink that tastes great, without the taste of alcohol -for> > > >those guests who don't really like alcohol, but like to have agood> > > >time. I would really appreciate any help that anyone canoffer. I> > > >would also be interested if anyone had ANY simple recipe forbeer> > > >with the EZ Caps - even if it tastes like the 35-cents per can> >kind.> > > >I already have 2 sets of caps - and I can't wait to start up a> >batch.> > > >> > > >> > > >> > > >> > > >Yahoo! Groups Links> > > >>ORGINAL POSTER: exeterbass

Just remove the cap very slowly or you end up with a two foot geyserof wine. While very entertaining, the clean up and the loss of about1/4 of your bottle aren't worth it.--- "Guess" wrote:> getting ready to put my first batch in the frig,do i leave the e-z> cap on or put a reg cap back on it before i put it in the frig?ORGINAL POSTER: exeterbass

Put in the fridge to cool the beverage (an hour or so) then swapthe EZ cap with a regular cap.At 12:34 AM 3/5/2004 +0000, you wrote:>getting ready to put my first batch in the frig,do i leave the e-z>cap on or put a reg cap back on it before i put it in the frig?>>>>>>Yahoo! Groups Links>>>>ORGINAL POSTER: terracore

getting ready to put my first batch in the frig,do i leave the e-zcap on or put a reg cap back on it before i put it in the frig?ORGINAL POSTER: guess