04-30-2009, 10:35 AM
If you are wanting to let the beverage age for that long, then don't doanything.Just let it completely ferment and get completely dry (unsweet). I'm new toe-z-caps myself so I don't know exactly how long it will take but I would say inabout 3-4 weeks all the sugar should be fermented and the yeast will die. Oncethe yeast has died it will settle to the bottom.Since you want to age the drink that long, I would siphon off the wine with atube to another bottle. THEN add sugar to your liking and leave it for 3+months. It should not start fermenting again.Traditional wine makers use campden tables, you can Google those and buy them athundreds of sources, to stop fermentation but I've heard it doesn't always stopfermentation 100%.So, again, I suggest:make recipe with minimum sugarlet it ferment for about a month or more. it SHOULD stop fermenting by then asall the sugar should be gone.siphon to another bottle and add sugarlet stand for how long you prefer--- CAO THANG wrote:>> Dear All,> > I am new EZ cap, I am planing to buy EZ for making the Apricot baverage 7-8%and sweaten the baverage, then store 3 months or more. BUT When I add more sugarfor sweatenness, the fermentation will countinue and LEEs occur at the bottom ofbottle, alcohol increase --> the baverage is not stable.> > Could you please help me the way how to sweaten the baverage ? >> CAO VAN THANG,> HOME PHONE: (08)39318331> CELL PHONE: 0908 825 255> EMAIL: THANG12A1MK@...>ORGINAL POSTER: robin