Thank you!
--- On Tue, 7/15/08, Willum
From: Willum
Subject: [E-Z-Caps] Re: pulpy juices and mead
To: E-Z-Caps@yahoogroups.com
Date: Tuesday, July 15, 2008, 4:13 PM
Yes, yes, maybe, and yes...
Pulpy juice is fine to brew, but sometimes very acidic juices, like
oranges and lemons, can be tough to get started. You can leave the
pulpy stuff in, that is your choice. Clarification is the process of
letting the suspended stuff fall to the bottom to seperate it off.
You may choose at any time to shake up your juice, I actually
recomend Shaking it up once a day for the first 3-4 days to get a
really active fermentation going. Don't shake it if you want it
to 'clear' in the next 2-3 days.
I have successfully made Pize Winning mead using EZ Caps, here's a
couple tricks
1. Add a little apple or grape juice (1/4 to 1/2 cup) to your honey
water. Honey doesn't have all the extra trace elements (think
vitamins and minerals) that yeast needs to grow healthy and strong.
also, honey is a very complex sugar for the yeast to eat to generate
the alcohol, so expect
the honey fermentation to take about 2 to 3
times as long as fruit juices. Believe me, it's worth the wait!
Willum Proud
--- In E-Z-Caps@yahoogroup s.com, ""plato.hedron""
wrote:
>
> I want to turn just about everything I come across into a cider :o)
>
> My question is this ... What if you have an opaque/pulpy juice to
start with? (i.e. guava juice,
> orange juice, etc.). Is there a way to tell when the yeast is done
gobbling up all the sugar?
> Can bits of pulp stay in the mix? I happen to like super pulpy
orange juice.
>
> Is there anything special that needs to be done, being as you
really can see through it like
> apple juice. Do I need to let it ferment a little longer, and how
will I know when it's
> ""clarified""?
>
> During the
fermentation process, can the bottles be disturb, or
even shaken? I started the
> Honey Mead as listed in the recipes that came with my EZ Caps,
however, the honey didn't
> completely incorporate into the apple juice, so now there is some
honey that's sitting at the
> bottom of the bottom. The yeast is eating it up, but very, very
slowly and I looks like it might
> take a lot longer than the 2-week guideline in the recipe.
>
> Advice is most welcomed! :o)
>
<=====================>
ORGINAL POSTER: kevin
<=====================>