08-07-2006, 11:31 AM
I just started a batch of welch's white grape-peach concentrate. I used 11.5oz cans this time. I added 1 cup of sugar and about 4 cans of water to bring it up to 90% full in each bottle. The initial potential alcohol by volume reading was 9.5%. I plan on letting these ferment as long as possible to try to get a champagne type drink. I tasted the juice that I put in my hydrometer and it was delicious.I checked the files section and each file states to use a large can of juice concentrate. Does this refer to the 12oz can? The 12oz (or 11.5oz) can seems to be the standard size and a 16oz is the larger size in my supermarket.--- In E-Z-Caps@yahoogroups.com, ""Willum"" wrote:>> Most recipes for EZ caps are written with a 12 Oz juice concentrate> and a 2 liter bottle in mind. Check in the files section of the> Yahoo group. A bigger can of concentrate would very likely be a> little ""too thick"". I will frequently mix one 12 oz can of> concentrate with 3 1/2 cans of water just so it balances out a little> lighter. You can add a little plain water to your fermented drink to> thin it down a bit, just like you can add a little sugar to sweeten> it to taste.>>> --- In E-Z-Caps@yahoogroups.com, ""eezzcap"" eezzcap@ wrote:> >> >> > Tried first cider and sarsaparilla today. Both feremented for 4> days> > and clarified in the refrigerator for 2 days. The sarsaparilla had> an> > ok taste and not much carbonation. The bottle was hard when I put> it in> > the refrigerator; it wasn't as hard coming out. I have a few other> > bottles still fermenting (carbonating) with regular caps on. I> > refrigerated one after 6 days and the other, I'm letting go a little> > longer. We'll see what happens.> >> > The cider had only 2% alcohol after 4 days fermenting and I let it> sit> > in the hydrometer for at least 10 minutes and spun the hydrometer.> It> > had a nice taste and good carbonation. I put 1 tablespoon of> cinnamon> > and 1 teaspoon of nutmeg in each bottle. A lot of the spices were> > floating on top of the bottle and had to be strained out. I am> > wondering if the spices would have impeded fermentation? I will try> > about a teaspoon of cinnamon and an 1/8 teaspoon of nutmeg next> time.> > Should I cook the spices in or can I just add them to the bottle?> Will> > cooking the spices in keep them dissolved? Also, the cider seems a> bit> > thick. Is this because it can ferment more? If I use a a regular> size> > can of concentrate instead of the large, will it make it seem less> > thick? If I use the smaller can, will I have to add more sugar to> > increase alcohol levels? I like bottled ciders like Woodpecker and> > Baumers. Should the ciders end up similar to those or are they> > drastically different?> >> > The stout appears to be coming along nicely. Some foam (not much)> came> > out the hole in the e-z caps on the first day. I did use a whole> > package of ale yeast between 2 2-liter bottles. There is a good> amount> > of sediment (1/2 an inch) on the bottom of each bottle. Mostly> from the> > malt, I believe.> >> >> > --- In E-Z-Caps@yahoogroups.com, ""Willum"" wrote:> > >> > > Cool! It sounds like you've jumped in with both feet and are> having> > > fun with it. I suggest making nORGINAL POSTER: eezzcap