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5/17/2010 -- what is your phone number?
Response From Homebrew Heaven: We can be reached at (425) 355-8865
Our toll free order is (800) 850-2739
2/7/2009 -- Can this sugar be used for bottling?
Response From Homebrew Heaven: Yes, it is very good for that. Carbonates quickly and leaves little residue.
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 Heaven
9109 Evergreen Way
Everett, WA 98204
Here is a video of our shop:
http://www.youtube.com/watch?v=N1a5fKvv8XI
Heck, 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!
11/25/2007 -- I have a recipe that calls for malt, sugar, water, and yeast, but doesn't specify corn or table sugar, is there a better choice, what would you suggest? thanks. Lisa
Response From Homebrew Heaven: My personal choices would be:
1) Dry malt extract. This will give you a richer, more flavorful beer. Here is a link to that product:
http://store.homebrewheaven.com/Product424Direct
2) Corn sugar. This lightens the color but adds little or no flavor. Here is a link to that product:
http://store.homebrewheaven.com/Product306Direct
I would NOT recommend using table sugar in beer. It leaves a "cider" like taste that many find objectionable.
6/3/2007 -- Am new to winemaking. I have a fairly nice crop of muscadines that I made jelly with last year. Would like to try wine. Is the five gallon kit good and can I use it to make smaller batches? Also what do I need besides kit?
Response From Homebrew Heaven: You can only eat so much jelly! Yes, this kit would work well for you, and can be used for smaller batches...altho more is better. As far as equipment, that is all that is required (except for a way of crushing the grapes, and bottles).
Here is a typical recipe for Muscadine Wine
MUSCADINE GRAPE WINE
Makes 5 gallons
35 lbs ripe Muscadine Grapes
10 lbs corn sugar
14 qts water
5 tsp pectic enzyme
5 tsp yeast nutrient
5 crushed Campden tablets
1 packet Montrachet wine yeast
Boil the water and dissolve the sugar in it. While sugar-water is cooling, wash, destem and crush the grapes. Pour crushed grapes into primary. Pour water over grapes, add crushed Campden tablets and yeast nutrient and cover primary securely. After 12 hours add pectic enzyme. Wait additional 12 hours and measure both specific gravity and acid. S.G. should be 1.090 or higher; total acidity no higher than 0.75%. Correct S.G. if required by adding additional sugar. If acid is low, add acid blend as required. If acid is high, use one of three reduction methods described following recipes. Add activated yeast, recover primary, and punch down the cap twice daily (about 5-9 days) until S.G. drops to at least 1.020. Strain off pulp and press in fruit or grape press to extract liquid. Pour into secondary fermentation vessel, fit airlock, and ferment to dryness (S.G. at 0.990). Rack and top up, then rack again in 2 months and again after additional 2 months. If wine has cleared, bottle. If not, wait until wine clears, rack again and bottle. This wine may be sweetened before bottling by stabilizing, waiting 10-12 hours, then adding 2 to 3 cups sugar-water (2 parts sugar dissolved in 1 part water). This wine is drinkable immediately but improves remarkably with age (1-3 years).
11/5/2006 -- I live in Seattle, can I come and pick up the bottles in Everett? Do you have a "brick and mortar" store?
Response From Homebrew Heaven: You sure can. It is literally made of bricks and mortar, in South Everett. Our address is:
Homebrew Heaven
9109 Evergreen Way
Everett, WA 98204
425-355-8865
Hours are 10-6:30 M-F
and 9:30-5 on Saturdays
Here is a video of the place:
http://www.youtube.com/watch?v=N1a5fKvv8XI
Take a look around!
10/23/2005 -- I am looking to make root beer forced carbonated and looking for a "smooth" sweetener. I was told that dextrose has a smoother taste then regular sugar. Is this so?
Response From Homebrew Heaven: Not sure really. I not a soda pop expert. It is a "simpler" sugar, however, and you need to use a little more (by volume) than you would with table sugar.
2/24/2005 -- I've purchased several of your brew kits. Within the DME bag are hops but is the white substance in the bag corn sugar?
Response From Homebrew Heaven: Not usually. It is often maltodextrin powder for extra body. It is added separately from the malt extract, and therefor looks "odd" in the bags.
1/19/2004 -- I just wanted to know how many grams of sugars are in a tablespoon of your dextrose.
Response From Homebrew Heaven: Dextrose IS 100% sugar.
1.25 teaspoon=(4g);
So, 1 tablespoon = 3/1.25=2.4 X 4 grams=9.6 grams per tablespoon (approx)
1/16/2004 -- I want to use corn sugar to increase the alcohol content of my brew. I realize that it is a very simple easily fermentable sugar. When during the boil should it be added? I know that is does not need to break down like the sugars in the malt extract. That makes me think it would be added partway through or at the end.
Response From Homebrew Heaven: It can be added at any time during the boil. Boil time is not critical...just long enough to sanitize is all.
12/23/2003 -- For each pound of dextrose added,what is the increase in alcohol percent?(1,2,3%...?)
Response From Homebrew Heaven: For a 5 gallon batch, each pound of corn sugar (dextrose) adds very close to 1% alcohol by volume. This corresponds to an increase in specific gravity by 0.007
8/6/2003 -- Is there a difference between corn and cane sugar as far as adding it to wine?
Response From Homebrew Heaven: Yes, a few...
First off, if a recipe calls for 1 lb. of cane sugar, you need to use about 1.2 lb to get the equivalent amount of corn sugar. If the recipe specifies 1 lb of corn sugar, use 0.8 lb of cane sugar. This is due to the different structure of the two sugars themselves. Corn sugar is dextrose, a very simple sugar that is not quite as sweet as cane sugar (sucrose).
Additinally, because corn sugar is such a simple sugar, it doesn't need to "break down" before the yeast can attack (and eat) it. This will result in a faster starting, faster fermenting wine. Corn sugar can give the wine a more crisp, cleaner flavor. This is a good choice for most white wines or wines with a lighter, more delicate flavor. Cane sugar will work well too, however, so if you only have one...use it!
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