Re: Please help How to sweaten the baverage and store for 3 months or more

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Re: Please help How to sweaten the baverage and store for 3 months or more

Postby yahoo » Thu Apr 30, 2009 10:35 am

If you are wanting to let the beverage age for that long, then don't do
anything.

Just let it completely ferment and get completely dry (unsweet). I'm new to
e-z-caps myself so I don't know exactly how long it will take but I would say in
about 3-4 weeks all the sugar should be fermented and the yeast will die. Once
the yeast has died it will settle to the bottom.

Since you want to age the drink that long, I would siphon off the wine with a
tube to another bottle. THEN add sugar to your liking and leave it for 3+
months. It should not start fermenting again.

Traditional wine makers use campden tables, you can Google those and buy them at
hundreds of sources, to stop fermentation but I've heard it doesn't always stop
fermentation 100%.

So, again, I suggest:

make recipe with minimum sugar

let it ferment for about a month or more. it SHOULD stop fermenting by then as
all the sugar should be gone.

siphon to another bottle and add sugar

let stand for how long you prefer



--- CAO THANG wrote:
>
> Dear All,
>
> I am new EZ cap, I am planing to buy EZ for making the Apricot baverage 7-8%
and sweaten the baverage, then store 3 months or more. BUT When I add more sugar
for sweatenness, the fermentation will countinue and LEEs occur at the bottom of
bottle, alcohol increase --> the baverage is not stable.
>
> Could you please help me the way how to sweaten the baverage ?
>
> CAO VAN THANG,
> HOME PHONE: (08)39318331
> CELL PHONE: 0908 825 255
> EMAIL: THANG12A1MK@...
>



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