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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.
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
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!
9/8/2005 -- Fruit wines! wow. Would like to try, but 30 bottles is a lot. If I got the cranberry kit, could I divide by 6 each ingredient and make 1 gallon? I have a 2 gallon glass primary and 1 gallon carboy ready to use, but don't want to make so much. What do you think?
Response From Homebrew Heaven: I don't think 30 bottles IS a lot. Consider what you use, what become gifts, etc. Remember, you don't have to drink it all immediately. With age, it becomes even better.
No, I wouldn't divide up the ingredients in that way. With the fruit wine kits, the juice etc comes in a plastic bag that doesn't lend itself to sealing and resealing. With the fruit wine bases, the product comes in a (single) large can.
12/30/2004 -- I have tasted the Tropical Fruit Zin that a friend had made and it is great..we did notice however that the alcohol content was very low. Are all of the fruit kits like that? We are starting this up as a hobby and are curious...
Response From Homebrew Heaven: We don't sell a Tropical Fruit Zin, so we can't speak to that one. We do sell a Calypso Bianco which very nice if you like that style.
Yes, typically the fruit wine kits like this are lower in alcohol and meant to be enjoyed as a cooler or "mist" style wine on hot days. There is no reason why you can't make it higher in alcohol, however, if that is your preference. To raise the alcohol level by 1%, add an additional pound of sugar at the start of fermentation. To raise it by 3%, add 3 pounds (and so on). I would recommend not overdoing this, however.
5/11/2004 -- HELLO GUYS PLEASE PRINT A GOOD RECIPE FOR CRANBERRY WINE?
I WOULD LOVE TO TRY IT.
Response From Homebrew Heaven: Have you seen our Cranberry Chianti Kit?
Here is a link to it:
http://www.nexternal.com/hombre/?Target=products.asp&ProductID=984
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If you mean an all cranberry wine, here is one captured from the internet:
Cranberry Wine
Ingredients: for EACH GALLON to be made
3 1/2 lbs. fresh cranberries - chopped
1 lb. raisins - chopped
2 lbs. sugar (Specific Gravity - 1.090)
1/2 tsp Pectic Enzyme powder
1 tsp. yeast nutrient
1 Campden Tablet (or 1/8 tsp. Sodium Metabisulfite)
1 Gallon Warm Water
Red Star Cote de Blanc Wine Yeast
Procedure:
1. Wash the cranberries in lukewarm water and place in the primary fermenter. Add the remainder of the ingredients EXCEPT the wine yeast to the primary fermenter. Stir well to dissolve. Allow to sit for 24 hours.
2. Add the wine yeast. Cover with lid or plastic sheet and tie down.
3. Allow to ferment 5 - 7 days. Stir daily to break up the pulp cap. Strain out the pulp and squeeze to extract all the juice. Discard pulp. Siphon into sterilized secondary fermenter and attach fermentation lock.
4. After 3 weeks, siphon into another sterilized jug and attach fermentation lock. Always fill the jug as full as possible (within an inch or so from the rubber stopper). Siphon again in about 1 month.
5. When wine is clear and stable, it may be bottled. The addition of 1/2 tsp. potassium sorbate stabilizer is recommended. If a sweeter wine is desired, add simple syrup to taste (2 parts fructose or sugar to 1 part boiling water).
6. Bottle and cork and lay on its side to age at least 4-6 months.
Can't say I've tried this one, but it sounds good. If you make it, send us a bottle!
1/18/2004 -- What actualy comes in the fruit wine kits? It says shipping is 19 lb, is it a full winemaking kit with carboy and all the tools needed? The description of the products just say what type of wine they make and how it will taste, but not exactly what is included in the package. Im particularly interested in the Green Apple wine kit.
Response From Homebrew Heaven: It contains the juice (concentrate), sweetening and flavoring pack, yeast, clarifiers and stabilizers, and complete instructions to make that particular fruit wine, in other words, the ingredients. It does not include the hardware to do make it, like carboys etc.
We recommend the Complete Wine Equipment Kit (6 gallon) for these wines. Here is a link to the equipment section:
http://www.nexternal.com/hombre/?Target=products.asp&CategoryID=50
1/9/2004 -- I wish to purchase this Strawberry Reisling Mist kit. What equipment will I require and all additives included?
Response From Homebrew Heaven: All the additive (yeast, clarifiers etc) are included in the Strawberry Mist Kit. As far as ingredients, all you will need is water.
As far as equipment, we recommend the 6 Gallon Wine Equipment Kit. Here is a link to that item:
http://www.nexternal.com/hombre/?Target=products.asp&ProductID=290
12/5/2003 -- What are the basic steps on how to make fruit wines?
What are the main ingredients do we need to use?
Response From Homebrew Heaven: Fruit wines are tasty, and fun to make. We have several fruit wine kits where most of the work has been done for you, or you can start with available fruit, like plums, berries etc. Obviously doing it this way is more involved, but the two processes are similar once the juice and flavors have been extracted.
Our fruit wine kits are found here:
http://www.nexternal.com/hombre/?Target=products.asp&CategoryID=63
Making wine from your available fruit is best described in a recipe, for example:
Apricot Wine
Adapted from 'Winemaking' by Stanley F. and Dorothy Anderson
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Ingredients for 23 litres (5 Imp. Gallons)
8.2 kg (18 lbs) Fresh ripe apricots
1.0 litres (1.0 quarts) White grape concentrate
3 kg (6.6 lbs) Sugar
7.5 litres (7.5 quarts) HOT water
11 g (2 1\2 tsp) Yeast nutrient
25 ml (5 tsp) Liquid tannin
7 g (2 1\2 tsp) Pectic enzyme
1.5 g (1\4 tsp) Potassium metabisulphite
10 liters (10 quarts) Cold water
1 pkg Lalvin champagne yeast
1 pkg Enolophin 2 part finings
1.5 g (1\4 tsp) Potassuim metabisulphite
350 ml Wine conditioner
Equipment
standard wine making equipment
straining bags
Instructions
Cut the apricots in half and throw out the pits.
Place the apricots and grape concentrate in the primary fermenter. Add the hot water and sugar, and stir until all the sugar is dissolved.
Add the next 5 ingredients and mix well.
Use your hydrometer to check the specific gravity of the must. It should be 1.070.
When the must is at 23°C (75°F), rehydrate the yeast EXACTLY as per the package instructions and stir in.
Cover the fermenter with a lid or plastic sheet, and keep in a place that is 23°C (75°F).
Stir twice a day to keep the fruit moist.
When the SG reaches 1.020, after about 6 days, scoop the apricots into a straining bag and squeeze the juice very gently into the fermenter so that no pulp is forced through the mesh. Discard the pulp.
Rack into a clean and sanitized carboy, top up with cold tap water and attach bung and airlock.
Move to a cooler location, one that is about 18°C, (65°F).
After 10 days, or when the SG is at 1.000, whichever comes first, rack into a clean and sanitized carboy and top up with cold tap water.
After 3 weeks, rack into a clean and sanitized carboy, add the 2 part finings as per the package instructions, top up with cold tap water if needed, and leave for 10 days.
If the wine is not clear after fining, repeat this step with isinglass finings and let rest another 10 days.
Rack into a clean and sanitized carboy and add 1\4 tsp potassium metabisulphite (dissolve first in 1\4 cup wine), stir well and top up if necessary.
Age in carboy 3 months.
Add wine conditioner, then bottle.
Age in bottle 3 months.
7/4/2003 -- -first time wine maker, experienced brewer. Basic questions probably;
1-How many wine bottles are need to make one kit?
2-Is there a secondary fermentation stage?
Response From Homebrew Heaven: 1- You will need between 25 and 30 standard wine bottles per kit. 25 if you make this into a 5 gallon batch, and 30 if you make it into a 6 gallon batch (as it was designed).
2- Yes, secondary fermentation in a glass carboy is recommended.
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