EZCAPS USER FORUM - Go to www.e-z-caps.com to purchase on our web site

i've used cheesecloth with a real beer, a belgian ale that has a bit much yeast for me. worked very well. even something like window screen material does a nice job with the gunky yeast, but not so much with fine particles. I was trying to think of something that most people have "on hand"...

I think you'll find the juice blends with apple come out tasting great. If apple isn't the predominant flavor in the juice it won't be in the predominant flavor in the wine either.

Here are the instructions that came with the kit in JPG format

Hello everyone. I just started my first batch of wine useing e-z caps. 1 bottle of pear and another cherry. They seem to be doing fine after the first day, but I have a couple of questions. 1) It says in the instuctions that if you want a higher alcohol content, to add additional sugar after 7-8 da...

How many ounces is the large frozen grape juice concentrate? how much fruit (cups or weight) such as fresh strawberries, etc should you use for a 2 liter batch? A regular can of concentrate is 12 ounces, the large can is 16. (355 and 475 ml, respectively). For fresh berries, it depends on how much ...

I'm always experimenting to find something new. Here is my most recent endeavor: HARD ICED TEA I brought nearly one liter of water to a boil and then removed from the heat. I added 5 bags of Earl Grey and 5 bags of black tea and let it steep for 20 minutes. Then I removed the tea bags and added 2 cu...

dopplebock wrote:What about pour the beer through a cheesecloth or similar? that will stop any sediment.

Has anybody tried this before?

Here is a question I have recently received: "I am making my first batch of cranapple coolers the recipe that was sent with my kit. I have another question after fermantion and the clarifing process is completed is it ok to strain the wine through cheeses cloth to get rid of sediment at bottom?...

I've been making batches of apfelwein - which is actually what the EZ-Caps recipe is, because traditional English or American-style cider doesn't add additional sugars to the apple juice. By adding the additional sugar, you bump up the ABV and get into the apfelwein range (8%+). I just kegged a 5-g...

Since I get a lot of questions about yeast I added a forum for the topic. One of the most common questions I get is about reusing yeast. If you make a beverage, say hard cider, you'll have a good amount of yeast on the bottom. As long as there isn't going to be a delay between batches you can reuse ...