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11/6/2012 -- I am new to wine-making and have read several forums, questions/answers, etc. I have enough fresh muscadine grapes to make approx. 2 gals. of juice. I see that the EC-1118 package says it supports up to 5 gals of Must. How much should I use for only 2 gals?
Response From Homebrew Heaven: Go ahead and use all of it. There is no harm in doing so. Yeast cell simply multiply multiply as needed to ferment the available sugars in the wine.
9/30/2010 -- I plan on mixing rootbeer and force carbonating it. Do I still add the sugar, or do I just use the extract and water?
Response From Homebrew Heaven: You'll need to add sugar to the extract in order to sweeten it, but no additional sugar to carbonate it.
In other words, just sweeten to taste, force carbonate, and enjoy!
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
3/18/2010 -- I'm planning on making a few batches of Mead this summer using recipes from a popular homebrewing book (that you sell) and the recipe calls for 1oz (28g) of dry champagne yeast or Pris de Mousse per 5 gallon batch, however in your description it's implied that one packet(5g) of EC-1118 is sufficient for the same amount, what should I do?!?
Response From Homebrew Heaven: Lalvin EC-1118 IS a dry champagne yeast.
We also have the same dry champagne yeast made by Red Star, called simply Champagne Yeast. As far as we can tell, the two products are identical.
Either one will work just fine in your mead recipe!
Confusing isn't it?...
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.
6/10/2009 -- Im trying to find some heavy, unthreaded glass 12 oz. bottles for my root beer brewing...Do you have any idea where I can find them?
Response From Homebrew Heaven: Sure, from us!
Here is a link to that product:
http://store.homebrewheaven.com/Product57
3/14/2008 -- What is the attenuation of EC - 1118 dry Champagne Yeast
Response From Homebrew Heaven: Wine yeasts are not typically rated for attenuation (unlike beer yeasts). They simply consume the available fruit sugars up to the point where they cannot due to the high alcohol level (alcohol tolerance). The alcohol tolerance for this yeast is about 18% ABV.
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!
11/11/2007 -- question about EC-1118!
alcohol tolerance? %
resistance to free SO2? %
Please give me a answer. thnak you!!
Response From Homebrew Heaven: Strain Information
Name: S.cerevisiae (bayanus) strain EC1118
Producer: Gervin (Varietal C (gold label)), Lalvin (EC-1118 (Prise de Mousse))
Origin: Champagne, France
Used style: dry whites, sparkling, dessert, cider, apple, cranberry, hawthorn, cherry
other: worldwide - whites and rose
Ferment: vigorous
Temp.s: 5/7deg to 35 deg C (39/45deg to 95 deg F) (some say 10-25C), optimum 15C
Alcohol tolerance: High (18.5%), 16.5 to 17 g of sugar per % alcohol. Note sugar tolerance to 34 Brix (SG 2.450)
Foam: very low
Sediment: compact lees, good flocculation
SO2 tolerance: 25ppm?
Low nutrient tolerant: medium needs
Malolactic tolerant: no
H2S production: low
Flavour: Clean (neutral)
Other: competitive factor - good for stuck ferments, may be too competetive for MLF bacteria
10/24/2007 -- Is there a great risk to creating vinegar from raw unfermented juice that has been exposed to air (before placing in the clean carboy), or do you need to have alcohol/wine in progress (plus O2) before vinegar is possible? i learn the most from Q&A here, thanks.
Response From Homebrew Heaven: Yes, it is entirely possible to have bacteria infect your juice. It may be vinegar, it may be something else. As I say, it is BEST to start off with a healthy (known) yeast culture.
10/24/2007 -- HI! i'm making a cider free of any chemicals (SO4) and currently have a fierce fermentation from wild yeast. I would like to add a champagne yeast to insure a solid finish. In your opinion, when is a good time to do this?: ASAP, during the first racking, or when the wild yeast stops? How do you feel about mixing yeasts in general? Thanks, as always.
Response From Homebrew Heaven: The best time is right at the beginning, before any "wild yeast" takes over. You don't know what you are getting any other way. It may not be yeast at all, but bacteria.
In general, we don't believe that mixing yeasts is beneficial.
1/20/2007 -- HELP! I'm trying to make a higher gravity wine from organic cherry concentrate. I added sugar gradually over during primary, taking gravity measurments each time and measuring the total movement across the scale. I've calculated that I'm at about 15.3% right now. Here's my problem: I added more sugar, dissolved in cherry juice, once too often and now my yeast (Montrachet) has run out of gas. Guess I should have used EC1118! At any rate, I'm stuck at 1.010, and nary a hint of any more activity. Could I rack and add some EC1118, with it's higher alcohol tolerance, or should I "thin" out the wine with water to get it down to 1.000 so I could eventually bottle? Thanks for a great website, you guys rock!
Thanks....
Response From Homebrew Heaven: You can certainly do that, and it will probably take the gravity down somewhat, but not much.
What you have now is a (rather high alcohol) wine with some sweetness. I see no problem with that, myself. I believe that fruit wines like this SHOULD have some residual sugar. Just my preference, you understand. If it's too sweet for you, then yes, I would go with the EC1118 and try to reduce it. Have a taste and see!
Adding water in an attempt to reduce the sweetness also reduces the flavor, and I would use that as a last option.
No, YOU rock! :)
1/4/2007 -- if i order a soda extract what else do i need ie:yeast? etc
Response From Homebrew Heaven: Just use the concentrate, some champagne yeast and sugar.
As far as equipment, you'll need something to mix it in, and strong bottles and caps. These can be glass, and you can apply caps with a capper, or you can use plastic screw type bottle. Don't forget some sanitizer, too.
8/8/2006 -- Could I use champagne yeast with beer?
Response From Homebrew Heaven: I wouldn't for a regular type beer. For a barelywine style beer, you usually start with a beer yeast, and then finish with a champagne yeast.
2/11/2006 -- I'm making a peach wine, would EC-118 be a good yeast to use for my batch of wine?
Response From Homebrew Heaven: Yes, if you like a dry (not sweet) wine.
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.
9/10/2005 -- Can you also put the root beer in a 5 gallon keg?
Response From Homebrew Heaven: Absolutely. That is what they were originally designed for.
8/3/2005 -- can i use this yeast to make honey- wine (met)
thanks
Response From Homebrew Heaven: Yes, you certainly can. Honey-wine is also called mead. We have two liquid yeast cultures specifically for mead, however. You might like those even better.
6/17/2005 -- Im doing pineapple wine using only peels not the juice.I want to know if I can use Lelvin 1118.How long it will take to get sample to South Africa.
Response From Homebrew Heaven: For small packagage to South Africa, it is probably best to use USPS Air Parcel Post. It takes about 4-10 days to arrive using this service.
5/20/2005 -- Hi - Love your store and am now just about a regular - I hope. Can you give me a Cliff Notes version of soda making - what I need, supplies, how to, etc. I think it would be fun for my kids. They would love to make rootbeer, I think.
Response From Homebrew Heaven: Thank YOU, Kim.
Making soda pop is easy, real easy. To give it a try, order a few flavors, and start saving your plastic soda bottles...the kind you buy soda in now. They will wash out nicely, just save the caps.
The soda flavors come with complete instructions, but here is the "Cliff Notes" version:
To make 4 gallons:
Stir together the flavoring, the recommended amount of (table) sugar, and a little champagne yeast. Bottle the soda into plastic bottles (the 2 liter type bottles are handy). Store your bottles in a warm place, and check them every now and then. When they are HARD (not squishy) they are ready to drink. It may take a week, it may take four weeks, depending on temperature. Refrigerate and enjoy!
We have LOTS of teachers who make rootbeer as a class science project, so be prepared to tell the kids HOW it happens. They'll want to know! :)
4/9/2005 -- This isn’t really a question but a tip for the soda pop makers out there: After you bottle your soda place bottles in a plastic storage bin (with cover) and place bin in an out of the way spot for fermentation to take place. Should you have a bottle burst it will greatly minimize the cleanup!
Response From Homebrew Heaven: Good advice, if using glass bottles. Plastic is much safer.
10/25/2004 -- is it possible to make soda into beer minus the hops or is there somthing in the extract that prevents over fermantation?
Response From Homebrew Heaven: No; there are preservatives in the soda extracts to prevent too much fermentation.
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.
7/19/2004 -- My favorite soda is Vanilla Coke. I'd like to make it and put on tap in a 5 gallon keg. Should I mix cola extract with cream soda extract, or cola with a vanilla flavoring? I'd hate to ruin 5 gallons of soda to figure this out.
Response From Homebrew Heaven: I'll confess that I haven't tried this modification. My guess, however, is to use the cola extract with vanilla flavoring. You would probably have to use a lot of cream soda flavoring to get the flavor you are after. Just a guess!
Another twist is to add a whole vanilla bean, and let it sit for a week or two before drinking. We do this with our Vanilla Weizen beer kit, and it works well.
6/23/2004 -- If I order a soda extract, what else do I need to make a batch of soda?
Response From Homebrew Heaven: For ingredients, you'll need water, sugar and yeast. We recommend champagne yeast.
For equipment, you'll need a bucket, a long spoon, some bottles, caps and capper. Oh yes, some sanitizer is good too.
3/19/2004 -- I would like to know how you would rate you soda extract kits if I followed the direction's that they come with. Would you rate the end product as like a name brand soda or an off brand or possibly somewhere in between? I usally only drink pepsi and good root beer and cream soda. Do you think that it is possible to add a little carmel to the cola to get a taste similar to adding Jack.
Thanks
Response From Homebrew Heaven: I'll confess that I'm no soda pop connoisseur, but I would rate them as very good. I've made root beer, ginger beer (my favorite) and cream soda.
With any of the extracts, it's easy to "alter" them to your tastes by using more (or less) extract to obtain a "premium" soda flavor. Many people also use honey in their root beer for added flavor and maltodextrin to boost the body. In short, you can create the flavor you want! Adding carmel should be just as easy as long as it doesn't contain preservatives.
Jack? If you mean Jack Daniels, that can be simulated too, by using our alcohol flavorings (in the Distillation section) to make a non-alcoholic soda with an attitude.
1/24/2004 -- How come the yeast does not create alcohol? And what is the yeast for?
Response From Homebrew Heaven: Wine yeast DOES create alcohol. The function of yeast in making wine is to convert sugars into alcohol and CO2.
When making soda pops, there is a preservative that prevents the yeast from converting too much of the sugars into alcohol, however. Normally you end up with less than 1/2 of 1 percent alcohol. The yeast in this case is used to produce CO2 to carbonate the soda pop.
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.
11/21/2003 -- Can you make any of the soda pop sugar free?
Response From Homebrew Heaven: To make it completely sugar free, you must use a keg to force carbonate it.
There is a LOW calorie version recipe in the box, however, using artificial sweetener and just a very small amount of real sugar (for the bottle carbonation).
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
11/2/2003 -- My father wants to make root beer. I understand that you have ingredients for the root beer but where can i get the equipment to bottle and make the root beer in?
Response From Homebrew Heaven: Right here at Homebrew Heaven! We have bottling equipment in the Beer Brewing section, and food grade buckets etc in the Carboys/Fermenters section.
Here are links to take you there:
http://www.nexternal.com/hombre/?Target=products.asp&CategoryID=10
http://www.nexternal.com/hombre/?Target=products.asp&CategoryID=26
10/25/2003 -- With the Soda kits, is it as simple as mixing it together and then bottle it? Is there heating, cooling, etc? I assume I can use glass bottles and my bench capper. How much does the kit yield?
Response From Homebrew Heaven: It's that simple. Mix it together, add yeast, and bottle. No heating, cooling etc., just wait for it to carbonate. Yes, standard bottles and a capper work just fine. Each bottle of extract makes about 4 U.S. gallons (about 42 standard size, 12 oz bottles).
10/14/2003 -- Can you mix the soda extract with water in a 5 gal. cornelius keg and then force carbonate it?
Response From Homebrew Heaven: Absolutely! That's the best way possible, in my ( not so) humble opinion.
10/3/2003 -- If you make rootbeer and let it sit long enough, does the yeast fermentation create any significant amount of alcohol?
Response From Homebrew Heaven: Not really. It produces less than 1/2 of 1% alcohol. It would take a heckofalota soda pop to give a buzz.
9/24/2003 -- My husband wants to make homemade root beer and bottle it for future use, what kind of supplies do we need to start?
Response From Homebrew Heaven: The easy way is to use the concentrate that we sell, some wine yeast and sugar.
As far as equipment, you'll need something to mix it in, and strong bottles and caps. These can be glass, and you can apply caps with a capper, or you can use plastic screw type bottle. Don't forget some sanitizer, too.
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.
9/6/2003 -- As with your beer brewing kits, are the soda making kits complete? Nothing like brewing with the family, but the kids aren't going to be allowed to test the beer.
Response From Homebrew Heaven: The soda extracts are the flavorings necessary to make soda pop, and have instructions on how to use them. We sell the yeast separately. You can use plain, household sugar, or corn sugar (we sell that separately also). Oh yes..you'll need water!
It will also be necessary to provide bottles, caps etc. and something to stir it all together in. They are not part of the kit.
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.
8/17/2003 -- Is this the proper champagne wine yeast to use in making home rootbeer? If not what is? I was told to use dry ice or champagne yeast. If this is right , how do I use it and how much?
Response From Homebrew Heaven: Yes, this yeast will work well.
For our soda flavors, use about 1/2 to 1 teaspoon per 4 gallons. One 5 gram package is more than enough for this much. For "other" recipes, flavors etc...frankly, I don't know.
7/28/2003 -- I have never made soda. How long does it take, and what is the shelf life? I was thinking about making some for my children at Christmas.
Response From Homebrew Heaven: Good idea! Kids love seeing (and helping) with the process, as well as drinking the product. It takes about a half-hour to stir it together, and about 2-3 weeks for the soda to fully carbonate. If you bottle into plastic (soda) bottles, you can tell it's ready when the bottles are hard.
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.
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