the sugar AND the alcohol content doesn't exceed about 17%. At that point
the alcohol becomes toxic to the yeast and the yeast dies.
At 04:27 PM 3/5/2004 +0000, you wrote:
>So does adding more sugar lower the alcohol content or raise it?
>
>--- TerraCore Communications
>
> > I don't recommend putting the drink in direct sunlight
>unless you
> > put a towel or something over it. You are looking at a drink in
>the 10%
> > range using 3/4 cups of sugar and fermenting about a week. This
>type of
> > drink doesn't have an alcohol flavor. Be careful drinking it!
> >
> > I recommend clarifying for 3-4 days minimum to 2 weeks
> > maximum. Most of the yeast will settle in a few days but you can
>get all
> > the way to clear if you wait long enough.
> >
> > At 01:36 AM 3/4/2004 +0000, you wrote:
> > >Thanks a lot to those who replied - it was a huge help. I can
>hardly
> > >wait to try it out, but before I get ahead of myself - I was
> > >wondering about how to get it to the 5%-7% range. I know there are
> > >instructions included with the package, but I get confused with
> > >adding sugar, temperature, sunlight, and what's considered a "sweet
> > >juice." If my house is about 70 degrees, I put the bottle next to a
> > >window with sunlight, and I add the 3/4 cups of sugar to... let's
>say
> > >the cran-apple mix - how long should I let it ferment in order to
>get
> > >into the 5%-7% range? Will this amount of alcohol be too much and
> > >noticably effect the taste? Lastly, how long is good amount of time
> > >for clarifying a beverage, especially one of this type? Thank you
> > >again for all the help - and comments on this will, again, be very
> > >appreciated.
> > >
> > >--- In E-Z-Caps@yahoogroups.com, TerraCore Communications
> > >
> > > > Grab a can of frozen concentrated cran-apple, mix as
> > > > directed. Add 3/4 cup of sugar. Ferment according to regular
>EZ
> > >Caps
> > > > instructions. I think you'll find it's exactly what you're
>looking
> > >for!
> > > >
> > > > At 03:46 AM 3/3/2004 +0000, you wrote:
> > > > >Does anyone know if it is even possible to make drinks like
> > >Sublime,
> > > > >Smirnoff Ice, Bicardi O3, or any of those other 'premium malt
> > > > >beverages'? I would be very interested to know if anyone has
>even
> > > > >tried making a type of drink like this. Really, what I'm
>looking
> > >for
> > > > >is a drink that tastes great, without the taste of alcohol -
>for
> > > > >those guests who don't really like alcohol, but like to have a
>good
> > > > >time. I would really appreciate any help that
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ORGINAL POSTER: terracore
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