Sugar question. (And then some.)

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According to the recipe that came with the caps, 90% of a 2liter with apple juice (i used white house) and 1-2 cups of sugar.
2 cups seemed to be a little much to me (is it?), but my wife doesn't like dry so i figured i would add the most recommended in the hopes that some might hang around after the fermentation was finished. As i have no 1/16th or 1/8th measuring apparatus i used a little less than half of a 1/4th of yeast.

It has been almost 5 full days and i have seen no more than pin bubbles. There are quite a few but less than you would see in a glass of cola or beer.

Now the flood of questions:

How long should i let this go before refrigerating it?
Can/should i bottle this? If so, when?
Is this too little yeast? Is there such a thing as too much?
Should i use a different yeast? If so, how much?
What type of yeast is it that comes with EZCaps?


Douglas McGary. (UglyBhamGuy)
Sorry for all the questions. i have a touch of the O.C.D.
Inquiring minds want to know, and knowing is half the battle.

How long should i let this go before refrigerating it?

That depends on the outcome that you are looking for. Remember that winemaking is part science and part art. If you added 2 cups of sugar, I would taste it after 5 days and see how it's doing.

Can/should i bottle this? If so, when?

Question #11: After brewing wine should it be refrigerated or will fermentation start again and can it be bottled for extended shelf life?

Answer: Fermentation is complete when one of the following occurs: 1) All the sugar is consumed and the yeast dies of starvation. 2) The alcohol content reaches 16-18% which will kill the yeast. 3) The beverage becomes toxic to the yeast due to natural or artificial reasons (such as the addition of chemicals specifically designed to kill the yeast such as a Campden tablet). 4) The temperature of the beverage rises above approximately 104 degrees for a period long enough to kill the yeast. Fermentation is complete when no more bubbles are rising to the surface when the beverage is at room temperature. If you place a beverage into the refrigerator that isn't completely fermented, it will continue to ferment in the refrigerator at a VERY VERY slow pace (i.e what you use to count in days now takes months). If you take such a beverage out of the refrigerator, it may begin active fermentation again. It is important to ensure fermentation is complete or almost completed before bottling your beverage at room temperature. Failure to follow this rule can result in burst bottles and possibly even personal injury. I don't use additives in my beverages but that is a personal choice . I let the yeast die naturally by letting the yeast dine until it dies of it's own alcohol poisoning or by starvation. Bottling your beverages is fun and it allows different flavors to develop over time.

Question #11a: How long does bottled EZ Caps last before going bad?

Answer: This depends on many factors including temperature, alcoholic and sugar content of the beverage, and storage conditions. In worst conditions the beverage will last about a year, in average conditions several years, and in best conditions, several decades.

Is this too little yeast? Is there such a thing as too much?

Question #18: How much yeast is too little? How much is too much?

Answer: There is no such thing as too much yeast. The moment you add the yeast it starts to multiply. The more yeast you add, the quicker the fermentation will start (and end). Yeast is added in small amounts only to stretch it out but if you add too little yeast, fermentation will start very slowly allowing wild yeasts, bacteria, and molds the opportunity to outcompete your yeast. If this happens, your yeast could die and your beverage will not ferment. We recommend 1/16 - 1/4 of a tsp (a broad range) because it is difficult to find a measuring apparatus to measure such small amounts and we want to reiterate that there is no "exact amount" required. Just eyeball your best guess and add it. Remember that you cannot add too much yeast. If you added yeast, waited a day, and see no signs of fermentation, add more yeast, shake vigorously, and let it try again.

Should i use a different yeast? If so, how much?

Use the yeast that came with the EZ Caps as it is the most versatile unless you are making beer then use a yeast strain specific to the type of beer you are making. (use ale yeast to make ales, etc)

What type of yeast is it that comes with EZCaps?

It is a fast fermenting general purpose neutral wine and champagne yeast.