--- On Fri, 7/18/08, Willum
From: Willum
Subject: [E-Z-Caps] Re: pulpy juices and mead
To: E-Z-Caps@yahoogroups.com
Date: Friday, July 18, 2008, 1:24 PM
I'll do you one better! Here's a link to my handy-dandy, gee, I wish
I could do that, holy cow this is delicious ""how to make Mead"" page:
http://mikemojc. byethost12. com/Mead. html
--- In E-Z-Caps@yahoogroup s.com, ""Kevin J. Kauffman""
wrote:
>
> Will you share your recipe for mead?
>
> Thank you!
>
> --- On Tue, 7/15/08, Willum
>
> From: Willum
> Subject: [E-Z-Caps] Re: pulpy juices and mead
> To: E-Z-Caps@yahoogroup s.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 <
<=====================>
ORGINAL POSTER: kevin
<=====================>