Ask a Question
12/6/2012 -- I am thinking of trying a mango wine and a strawberry/kiwi wine, what would be the best yeast for a sweet wine, I don't want it dry,
Response From Homebrew Heaven: I would go with the Red Star Cote des Blancs (see link below).
You may want to stabilize after fermentation and re-sweeten prior to bottling in order to get a really sweet wine.
10/26/2012 -- A follow up to my question on 10/24/2012. Is there a wine yeast that would leave enough residual sugars the cider would be sweeter? I looked at Wyeast Labs 4242 Chablis, and it suggests it will leave residuals sugars of 0-0.75%. Any idea whether such a yeast would do well in cider (with yeast nutrient of course), or dramitically change the flavor of the cider? Any other yeasts that might do the same? Another thought I had was using a yeast with a low alcohol tolerance. My thinking was a yeast that would not ferment higher than 7-8% would allow me to add some sugar and have enough left at the end with carbonation stopping because of the alcohol content. To difficult to hit the target?
Response From Homebrew Heaven: The best choice is probably Cote des Blancs yeast. Providing there is enough sugar in your cider, this yeast will shut down at maybe 11-12 abv. By the way, I wouldn't use the yeast nutrient. You are trying to get it to stop at the right point. Why enourage it?
Another "trick" is to use a little dry malt extract (a pound or two per 5 gallon batch). Malt extracts do not ferment all the way, and do leave a little residual sugar. That is why beers use hops (to offset the sweetness). I used malt extract in one batrch and it came out nice.
Another non-fermentable sugar is lactose. A small amount (1/2 to one pound) will bring some sweetness also.
10/24/2012 -- Why is there a difference between the temp profiles for this yeast quoted on your website versus the manufacturer spec sheet?
Your website lists the range as 64-86F (a range I find on many other vendor websites) but the manufacturer puts the range at 53-57F.
Link to manufacturer spec sheet:
http://www.fermentis.com/FO/pdf/RedStar/English/FTCotedesBlancsEN.pdf
Thanks,
Jeff Newman
Response From Homebrew Heaven: The spec sheet you cited reads "ensures a reular fermentation EVEN AT low temperature (12C-14?C, 53F-57F" (emphasis is mine).
I believe that Fermentis wanted to emphasize that this yeast is capable of fermenting at such a low range. It's "normal range is 64-86 deg F, but CAN go lower. The lower range can be important when making some wines, since doing so will give a more pronounced "fruity" taste/aroma. This strain of yeast is often selected for this fruitiness.
10/12/2012 -- whats the best kind of yeast for homemade jug wine that stays in a warm place...?
Response From Homebrew Heaven: I would go with Cote de Blanc for sweeter, fruity type wines, or Champagne yeast for a drier wine.
3/5/2012 -- Do I have to buy the ingredients necessary to make the wine seperate from the wine base kit?
Response From Homebrew Heaven: Yes. Other ingredients required are: acid blend, yeast nutrient, pectic enzyme, campden tablets or bisulfite, potassium sorbate and wine yeast.
If you are after an "all-in-one" fruit wine kit, we have those too. See link below.
7/4/2010 -- I live in SC and have been experimenting with scuppernong & muscadine grapes, and blending these with other fruits. I've always been told to use Montrachet yeast, but since I want sweet wines, it seems like Cote des Blancs might be better. I can't find any references to scuppernong wine on your site, so do you have any experience of how this might turn out? I tried Champagne yeast twice and it must have a higher tolerance for alcohol because those batches were pretty strong.
Response From Homebrew Heaven: Cote de Blancs would be a good choice for leaving some residual sweetness. There has to BE some sugar in the juice in the first place, however, and muscadine-like grapes are quite sour. I would add sufficient sugar to get a potential alcohol level of about 16% before fermentation. The Cote de Blanc should turn off before that. If not, try adding some sulfite and wine conditioner AFTER fermentation is complete.
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
8/3/2009 -- Most of the yeasts I see advertised have some kind of a number after it. This one doesn't, it lists "Montrachet" and "Cote de Blancs". Are there those numbers (which I assume are related to the strain of the yeast?) associated with these two types? Ultimately I'm looking for a user friendly for all alcohol purpose (not making bread) generic yeast that I can purchase in "bulk" (this 500g amount seems good, I'm not talking about needing a 50pound sack). Thanks!
Response From Homebrew Heaven: Some manufacturers use numbers to identify the particular strain of yeast (like Lalvin) and some don't (like Red Star). A few, like Wyeast, uses both. For example Wyeast #4946 Zinfandel Yeast.
Red Star Montrachet is a very good all-purpose yeast in the size you are after.
3/11/2009 -- I'm trying to make sweet wines red & white. With a 10-17% alcohol content. What yeast would you recommend?
Response From Homebrew Heaven: Generally speaking, we like Montrachet for reds, and Cote de Blancs for whites.
The key to making sweet wines is to ferment them completely, then stabilize the wine (using potassium sorbate and potassium sulfite). After stabilizing, you can re-sweeten the wine to taste. We like using wine conditioner, but sugar can be used.
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!
6/7/2006 -- I would like to know who certifies the wine yeast as kosher. Thank you
Response From Homebrew Heaven: Red Star® Active Dry Wine Yeast strains produced in Baltimore, MD are certified Kosher, including
Passover, by Organized Kashrus Laboratories, Brooklyn, NY.
Red Star® Active Dry Wine strains
produced in Croatia are certified as Kosher-Pareve by the Chief Rabbi of Croatia.
12/15/2005 -- What is the difference with all the yeasts? Can Fleischmanns active dry yeast work?
Response From Homebrew Heaven: To make bread? Yes. It makes crappy wine, however.
Each yeast strain has different flavor and aroma characteristics, as well as different alcohol tolerances. Good wine is made with quality wine yeast. NOT bread yeast.
9/7/2005 -- how much yeast do i put in just to make one gallion of apple cider or apple wine i was going to use red star cote des blancs i would like it to be sweeter rather then dry.
Response From Homebrew Heaven: For one gallon, only 1/5 of a package is needed. Most people just throw the whole thing in, however. No harm in that.
9/8/2004 -- I recently crushed 8 cases of zinfandel grapes and added & mixed-in campden tablets to the "must". I then pitched my yeast. Should I have waited a day to pitch the yeast? Will the campden tablets kill off the pitched yeast?
Response From Homebrew Heaven: Yes. It is very likely that you have at least "stunned" your yeast, and possibly killed it. You need to wait at least 24 hours after adding sulfites to your must before adding yeast. Additionally, the fermenter must be kept open to the air during this time. I would obtain some more yeast, stir well and re-pitch.
6/4/2004 -- I added Cote des Blancs yeast to 1 gal. of peach must. I also added 1teaspoon ofyeast nutrient. 30 hours later I have nothing. No bubbles and my SG is exactly where it started (1.094). It that normal or should it have already started?
Response From Homebrew Heaven: I don't find your name as a customer of ours.
Perhaps you added yeast at the same time as sulphites? campden tablets? Don't know because I can't see what you ordered. Maybe old yeast from another shop? Can't say.
11/24/2003 -- Just prior to adding the yeast when making an 8 gallon batch of applecider wine, I noticed the package read "good up to 5 gallons". I wasn't able to add a 2nd package until now (48 hours after original package was added). Do you think I'll be ok? Any recommendations at this point?
Response From Homebrew Heaven: Probably not a problem. The yeast will multiply as needed to gobble up the sugars.
By the way, OUR Wyeast packages are good for 10 gallons (XL Packs). Not sure where you got yours, but we sell only the 10 gallon sizes. Better to have too much yeast than not enough.
11/8/2003 -- What kind of wine yeast should I use for....(berries, apples, white wines, reds, etc etc etc)
Response From Homebrew Heaven: This is a common question. There are many more wine yeasts available now than in the past. We have a helpful Wine Yeast Selection Chart available here:
http://www.homebrewheaven.com/yeast_selection_chart.htm
Hope this helps!
11/7/2003 -- What is the best yeast for making apple wine? I plan to use apple juice.
Response From Homebrew Heaven: That really a matter of preference, but for a true wine, I would use Cote de Blanc. For a cider, I would use Wyeast Cider yeast #3766. Both of these emphasize "fruitiness", and leave a little residual sweetness.
For a wine yeast selection guide go to:
http://www.homebrewheaven.com/yeast_selection_chart.htm
9/12/2003 -- WHAT IS THE BEST YEAST TO MAKE A SWEET WINE LIKE A GERMAN ASSLEASE AND CAN A WINE BATCH SOUR?
Response From Homebrew Heaven: For yeasts, I would choose Cote de Blanc (dry) or Rudisheimer (liquid). Premiere Cuvee will work, but I think these two are better choices.
For convenience, you can find a wine yeast selection chart at:
http://www.homebrewheaven.com/yeast_selection_chart.htm
Yes, a batch of wine can sour (turn to vinegar) with poor sanitation and oxidation. This is often due to acetobacter, a bacteria, and exposure to air. Fruit flies are notorius for spreading it.
Both are easy to avoid, but there is no cure once your wine is infected.
9/7/2003 -- How long will it take for me to receive a shipment of yeast. Them there grapes won't wait!
Response From Homebrew Heaven: That depends. Where ARE them there grapes?
Sorry. I don't mean to be a pain, but that kind of info helps a lot.
Many people admire those grapes growing all year long, and plan to make wine with them. It's funny to me that it's only when they PICK the grapes that they think of ordering yeast. We can get most packages out within a day or two, and it takes anywhere from 1-7 business days to get your package after that (provided you are in the U.S.). We are located in Everett, WA.
9/1/2003 -- This is the first year I'm trying to make wine from Cabernet Franc, any suggestions which strain of yeast to use for this varietal. A wine maker suggested Prise de Mousse, but I'm also reading about Pasteur Red.
Response From Homebrew Heaven: I think the Pasteur Red would be a better choice. A very nice yeast for any red wine.
Perhaps a better choice would be the Wyeast (liquid strain) Bordeaux #3267. It has a very complex, berry and graham cracker type flavor that I like, anyway.
Either yeast will do nicely!
8/17/2003 -- If each packet of yeast is sufficient for 5 gallons of wine, would i use one fifth of the packet to make one gallon of wine?
What would happen if i use the entire packet to make one gallon?
How can i get my wine to have a higher alcohol content?
Response From Homebrew Heaven: Using more yeast (like the whole package) only starts the fermentation faster, it has little effect on the total alcohol content. There is no harm in using the entire package.
To increase the alcohol content, you need to increase the sugar content of the juice. The yeast converts the sugar into alcohol and CO2. The CO2 is released during the fermentation.
These are generalities of course, and there are limits to how much sugar can be used, and how much alcohol a particular yeast is capable of producing.
7/30/2003 -- I am going to make some fruit wines out of Strawberries, Watermelon and cherries. I would like them to be carbonated. Which yeast is best to use for this? I read that I can add a few grains to the wine when it is bottled to get it to carbonate in the bottle.How much do I add?
Response From Homebrew Heaven: Cote de Blanc is a good one, it tend to leave the wine a little sweeter, and fruity. Another is the Wyeast Cider yeast.
Do NOT add grains to the wine. If you want carbonated wine, use about 3/4 cup of corn sugar (dextrose) per 5 gallons when you bottle. Be sure to use stong bottles, like champagne or beer bottles and cap them right away. Standard wine bottles are too thin to hold the pressure that develops from the fermented corn sugar.
7/22/2003 -- I make white wine from bottled white grape juice. Pls. advise which wine yeast I should use.
Response From Homebrew Heaven: Th Lalvin D47 should work very nicely. Another one is Red Star Cote de Blanc.
7/8/2003 -- I want to make prickly pear wine (yeah cactus fruit!). What is the yeast recommeded for this wine?
Response From Homebrew Heaven: This is entirely a matter of preference, but I would use the Red Star Premier Cuvee. It is a very reliable, all-purpose wine yeast.
6/29/2003 -- Can this yeast be used to make peach and watermelon wines, also fruits that can be bought fresh from the supermarkets.
Response From Homebrew Heaven: Yes, absolutely. It is a very good yeast for fruit wines.
6/17/2003 -- How many gallons of wine I can make with a single pack of this yeast?
Actually I'm gonna making some wine out of berries and rhubarb. Do you suggest to use this yeast even for the all berries wine or do you suggest to use another kind of yeast?
Response From Homebrew Heaven: Each packet is sufficient for 5 gallons of wine.
The Montrachet strain of yeast is excellent for these wines, but if you want to try a different one, the Cote de Blancs does a nice job as well. It seems to leave a little more residual sweetness and fruitiness. Enjoy!
6/3/2003 -- Is the Lalvin 1118 a good choice for the secondary fermentation of champagne in the bottle? If not, what do you suggest?
Response From Homebrew Heaven: Lalvin 1118 is a good choice for this purpose.
Ask a Question
