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Re: Preservatives

Cn anyone share experience using blueberry or something that contains elements like benzoat ( or preservetives) My experience: Bought juice without checking first, when all set in a batch the fermentation just wont start. When I checked, there is benzoate. The other batch using blueberry isn't star...
by ezcaps
Thu Mar 21, 2013 3:50 pm
 
Forum: Wine
Topic: Preservatives
Replies: 3
Views: 5503

Re: Aging a Beverage?

ezjunglist wrote:How long do you think you can leave the liquid in there? So far, I've had my batches going for about 1.5 months and they've cleared really nicely. I just don't want to leave them too long and have it oxidize or something...


Many months or a few years.
by ezcaps
Sat Feb 23, 2013 2:22 am
 
Forum: Recipes and questions
Topic: Aging a Beverage?
Replies: 3
Views: 8381

Re: Aging a Beverage?

I've only aged in the plastic bottles. As far as the yeast goes, kept in the refrigerator I don't know how long it will stay viable. I have used yeast that has been in the refrigerator for at least 12 years (and had made some unfrigerated moves along the way) without any problem.
by ezcaps
Fri Feb 22, 2013 3:50 pm
 
Forum: Recipes and questions
Topic: Aging a Beverage?
Replies: 3
Views: 8381

Re: Other sugars for cider/mead?

I have used dextrose. It ferments well but it makes the cider more "cidery" tasting. Not a bad thing, just different.

I recently made a guava "wine" and I was thinking of using DME next time I made it. If you use DME please post your experience.
by ezcaps
Thu Jan 31, 2013 3:48 pm
 
Forum: Recipes and questions
Topic: Other sugars for cider/mead?
Replies: 1
Views: 5333

Re: Sulfur Smell?

Two cups is a lot of sugar- it very well could take two weeks to ferment out. Even when it does it should still not be on the dry side.
by ezcaps
Tue Jan 22, 2013 3:52 pm
 
Forum: Recipes and questions
Topic: Sulfur Smell?
Replies: 1
Views: 5545

Re: V8 Juice?

Tomato juice is a natural fermenter. Anybody who has worked in a restaurant for any length of time probably has a story about a businessman's day being ruined by opening a bottle of ketchup that had begun fermenting and sprayed fermenting ketchup everywhere including his suit. You see it mainly in r...
by ezcaps
Mon Jan 21, 2013 12:09 am
 
Forum: Other
Topic: V8 Juice?
Replies: 1
Views: 4181

Re: making champagne

Well, technically anything called "champagne" has to be made in France: Champagne (French: [ʃɑ̃.paɲ]; English /ˌʃæmˈpeɪn/) is a sparkling wine produced from grapes grown in the Champagne region of France following rules that demand secondary fermentation of the wine in the bottle to create...
by ezcaps
Thu Dec 06, 2012 5:37 am
 
Forum: Other
Topic: making champagne
Replies: 1
Views: 4167

beer recipe question

Question: i would like to make beer with the kit how much hopped malt extract syrup should i use for 6 2litre bottles and how much yeast do i need to use? Answer: Although the instructions that come with the kit state to add 1/4 the malt extract syrup can per 2 liter bottle, there is no need to be e...
by ezcaps
Tue Nov 13, 2012 1:40 am
 
Forum: Beer
Topic: beer recipe question
Replies: 0
Views: 4355

Re: Cran-apple wine

You certainly can. You'll have to make your own recipe along the way but you very well could wind up with a far superior product.
by ezcaps
Sat Nov 03, 2012 5:05 pm
 
Forum: Recipes and questions
Topic: Cran-apple wine
Replies: 2
Views: 6962

Re: Easy / Awesome dark beer!

Since you had a very active fermentation, adding more yeast would not effect the alcohol level. The sure fire way to get more alcohol is to add more sugar, in the case of beer that means grain sugars either dried or liquid malt extract. Taking a hydrometer reading before and after the fermentation i...
by ezcaps
Sat Oct 27, 2012 4:30 pm
 
Forum: Beer
Topic: Easy / Awesome dark beer!
Replies: 15
Views: 21631
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