factors, such as the amount of yeast originally added, the sugar content,
the type of juice, but mostly, the temperature. Juice fermenting in a
cold basement may take 10 times longer than in a 75- 80 degree
environment. I 'speed up' my batches by placing them someplace warm, such
as on top of a water heater. You can even put your bottles on a heating
pad on the LOW setting.
At 10:30 AM 1/1/2008, you wrote:
Whats the max brew time
then?
--- In E-Z-Caps@yahoogroups.com, "ozzy60107"
>
> I have had a bottle of cider brewing fro a month now and the thing
is
> still hard as a rock.
> My question is this to long to brew?
> I see everyone brews for like 10 days shouldn't the yeast died buy
now?
> And will it go bad ?
> And has anyone used cider to start with to make Hard Cider?
>
Yahoo! Groups Links
<*> To visit your group on the web, go to:
http://groups.yahoo.com/group/E-Z-Caps/
<*> Your email settings:
Individual Email | Traditional
<*> To change settings online go to:
http://groups.yahoo.com/group/E-Z-Caps/join
(Yahoo! ID required)
<*> To change settings via email:
mailto:E-Z-Caps-digest@yahoogroups.com
mailto:E-Z-Caps-fullfeatured@yahoogroups.com
<*> To unsubscribe from this group, send an email to:
E-Z-Caps-unsubscribe@yahoogroups.com
<*> Your use of Yahoo! Groups is subject to:
http://docs.yahoo.com/info/terms/
<=====================>
ORGINAL POSTER: steve
<=====================>