5/17/2010 -- what is your phone number?
Response From Homebrew Heaven: We can be reached at (425) 355-8865Our toll free order is (800) 850-2739
7/7/2009 -- Is your Acidex™ product for use *after* fermentation and sulfiting?I have some wine that is still too tart for our taste and was directed to inquire about this product? I have some vinifera that has been aging for8-9 month under both barrel and carboy (w airlock) and it needs a kick. Thank you in advance
Response From Homebrew Heaven: Yes, it can be used after fermentation and sulfiting. It is important to follow the directions, however, especially regarding the aging ater it's use. Often people refrigerate the wine after treatment to speed up the acid reduction. Filtering afterward is also recommended. See directions below.Instructions:Before making any adjustments to acidity it is imperative that you use an accurate acid testing kit to measure and record the initial acidity. Without it you can only make matters worse by guessing.Acidex is a double-salt seeded calcium carbonate designed to reduce both tartaric and malic acids in juice or wine. This is unlike conventional calcium carbonate, which reduces only the tartaric acid. It is not recommended for use on other fruits than grapes as there is not enough tartaric available. The process was developed in Germany where the cool growing season often produces grapes of high acidity. The process is considered by many knowledgeable winemakers to be the best technique for excess acid reduction.The following is a simplified technique for the use of Acidex. 1. Determine the acidity of the juice or wine (expressed as tartaric).2. Decide what final acidity is desired.3. Next determine the amount of Acidex to be used as follows:Total volume in gallons X (times) acidity reduction required X (times) 5* = Acidex in tablespoons (level, not packed). ORTotal volume in gallons X (times) acidity reduction required X (times) 26* = Acidex in grams.5 gallons X .4 x 5 = 10 tablespoons of Acidex5 gallons X .4 x 26 = 52 grams of AcidexEXAMPLE: For example we?ll use a 5-gallon carboy of juice at acidity of 1.2 with a desired acidity of .8, for a reduction of .4. 4. Treat only a PORTION of the juice or wine with the Acidex initially. This part volume can be determined as follows: Total volume in gallons X (times) (the acid reduction required divided by the starting acidity minus 0.2) equals the portion to be treated. EXAMPLE: 5 gallons juice at acidity of 1.2 with desired acidity of 0.8.5 gallons X (times) .4 (2.0) divided by 1.2 minus .2 (1) = 2 gallons to be treatedThe amount of Acidex determined in step 3 should be placed in a container large enough to accommodate the portion of wine to be treated determined in step 4. Always add the untreated wine to the Acidex or its suspension mixing continually. NEVER add the Acidex suspension to the quantity being treated. Add 10% of the portion to be treated to the amount of Acidex, mixing well as you add. Slowly add the remaining 90% (of the volume to be treated) and continue stirring until the foaming subsides. Allow to settle. Settling will take from 2 to 24 hours. Separation by filtration immediately is advisable. If filtration is not possible, rack, following with subsequent racking as needed. Removal of the lees into a smaller container for a second and third racking will help salvage more of the treated portion. Pump or siphon the treated portion into the untreated portion and stir until thoroughly mixed. Allow the de-acidified wine to stand at least three months before bottling. Give the wine time to rid itself of the dissolved CO2, which resulted from treatment. ***********NOTE: Acid reduction with Calcium Carbonate, Potassium Bicarbonate, OR Acidex can not exceed more than a .4% total reduction either by combined or any one application.5.2 grams of Acidex will reduce the acidity of 1 gallon about 0.25.2 grams of Acidex = 1 level tablespoon, not packed
1/26/2008 -- I live about an hour (if traffic is good) from the address on your website. Do you have an actual store or is everything here based solely online?
Response From Homebrew Heaven: Yes, we have an actual brick-and-mortar store in Everett, WA. People actually walk in and buy stuff!Our address is:Homebrew Heaven9109 Evergreen WayEverett, WA 98204Here is a video of our shop: http://www.youtube.com/watch?v=N1a5fKvv8XIHeck, you can actually call us on the phone, too! It's 425-355-8865. A person will actually answer as long as it's business hours!
2/6/2004 -- i just tested the acidity of my wine and based on my calculations it comes out to 1.5% .... is this really possible? i had to add 15ml of the sodium hydroxide...if so what would be the appropriate product to use to help this and how much?
Response From Homebrew Heaven: Without knowing the type of wine, additives used etc., it is hard to say...but yes, it is entirely possible to have that kind of a reading with some wines. To lower acidity, either acidex or calcium carbonate can be used. It is always best to undercorrect the acid levels to prevent a chaulky taste. The amount to use depends on the amount of wine you are making, the current acid level and the desired acid level. Sorry, but more infomation is needed to be more help.
12/16/2003 -- how much acidex per gallon of red wine to reduce acid from .85 to .75
Response From Homebrew Heaven: Try 12 grams (about 1/2 oz) mixed into about a gallon of juice. Mix well and refrigerate overnight. Filter thru cheesecloth or coffee filter to remove particulates, and remix into the main batch. Be sure to retest...this is jst an estimate!
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