05-30-2006, 04:33 AM
It will be 2 weeks on Thursday. I would say 70 degrees until Saturday when I put my brews outside. It's been in the mid to upper 80's and gone down to around 70's at night time.Willum wrote: How long did you let it brew, and at about what temp? --- In E-Z-Caps@yahoogroups.com, leroy hamann wrote: > > Is it making pressure, if so then leave it alone, if not something is wrong i added a whole cup sugar but it seemed to make more of a mess as it never stopped fermenting and tasted really strong of yeast when done.i tryed thinning it down while it was fermenting and that only made it worse it should be okay the way it is. Let me know. > > Dee and Ken wrote: I made cran ras with 1/2 cup sugar and 1/8 yeast. I don't see much > action going on the surface with the foam at all. I only put the 1/2 > sugar in because my wife didn't want it strong. Is this ok or should I > add something more to it like more sugar or and or yeast? Thanks. > > Ken > > > > > > SPONSORED LINKS > Winemaking supplies Winemaking kits Winemaking equipment Cap Wine and spirits > > --------------------------------- > YAHOO! GROUPS LINKS > > > Visit your group ""E-Z-Caps"" on the web. > > 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. > > > --------------------------------- > > > > > > --------------------------------- > Be a chatter box. Enjoy free PC-to-PC calls with Yahoo! Messenger with Voice. >How low will we go? Check out Yahoo! Messenger’s low PC-to-Phone call rates.ORGINAL POSTER: dee