For a little extra bend to the flavor on the White-grape/Peach
Champagne, try replacing 25% of your white sugar with brown sugar.
It make the flavor jst a little more complex, definately in a good
way.
If you plan on adding spices (cinnimon, nutmeg, or cloves especially)
to your beverages, I recomend brewing them first, the clarifying,
then adding the desired spices. Some spices, notably cinnamon and
gloves, will interfere with fermentation. When the fermentation is
done, then add the spices
Enjoy!
Willum
http://mikemojc.home.mchsi.com/
--- In E-Z-Caps@yahoogroups.com, "eezzcap"
>
>
> I thought that I would post some updates of the results of some of
the
> brewing that I have been working on so others can use them as a
> reference in the future:
>
> * Sarsaparilla:
>
> http://www.arborwine.com/images/rootbeer.jpg
>
and
> followed the instructions for making one gallon in two 2-liter
bottles.
> (Instead of 2-liter bottles, I also used some 20 0z bottles so I
could
> sample how it tasted after being aged for different periods of
time). I
> used champagne yeast. There was not a lot of carbonation and the
bottle
> that I let age the most and tasted excellent was flat. Next time I
will
> use ezcap yeast and experiment with using the ezcaps.
>
> * Hard Cider:
>
> I used the ezcap recipe and added 1 Tablespoon of cinnamon and 1
> teaspoon of nutmeg. I also used the large apple juice concentrate
> instead of the normal size. The large apple juice concentrate
seemed to
> make the cider too thick. Large amounts of nutmeg and cinnamon
floated
> to the top upon opening each bottle no matter how long I let the
bottles
> clarify. The fermentation took longer probably becase the cinnamon
and
> nutmeg floating at the top interfererd with the fermentation
process.
> There was 9 % alcohol eventually. I have more enjoyable results
with
> the regular size concentrate and minimal or no spices.
>
> * Peach-Grape Champagne:
>
> I made this following the basic recipe and using welches peach-grape
> juice. Excellent result. It is requested when people come over my
> house. My sister stated this before knowing that I made it
myself, "I
> actually like this. This is the best wine I have ever had." Many
> others didn't believe that I made it until I pulled out the 2-liter
soda
> bottles.
>
> * Stout/Coffee Stout (extra dark beer):
>
> I used this recipe:
>
> http://groups.yahoo.com/group/E-Z-Caps/message/669
>
>
> (The one that uses spray malt extract). I also used extra dark
spray
> malt and added a cup of 7-11 dark roast coffee
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ORGINAL POSTER: willum
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