10/5/2013 -- I have a plum wine (briefly boiled the fruit picked off my tree) that has been sitting in secondary fermentation for awhile with SG=1.001 and pH=2.9. It is still very hazy since I have not added any clarifier yet and of course it is very tart. Is Potassium Carbonate the best product to raise the pH? Should I add a clarifier before or after . . .
Response From Homebrew Heaven: I should tell you that boiling fruits prior to fermentation will oftern result in a "haze" that is difficult to clear. After treating it with Super-Kleer you may have to filter the wine to clear it completely. As far as acid reduction, I will refer you to this link:http://www.bcawa.ca/winemaking/acidph.htmFrom my point of view . . .
5/17/2010 -- what is your phone number?
Response From Homebrew Heaven: We can be reached at (425) 355-8865Our toll free order number 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 Heaven9121 Evergreen WayEverett, WA 98204Heck, 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!
10/20/2007 -- I was fortunate this harvest to be allowed to pick 120 lbs of old vine zinfandel grapes. They are exquisite berries at around 25 brix. I've processed the must very carefully, but I'm perplexed. The PH is quite low, coming in at 3.0. I have confidence in this reading, I took it digitally several times right after calibrating. I've been . . .
Response From Homebrew Heaven: It is really up to you reguarding the addition of anything to your wine, as it is YOUR wine. But, if you were to add such a product for acid reduction, we would recommend adding Potassium Carbonate to the must to raise the PH to a more ideal 3.2-3.4 The directions for this additive can be found in the Potassium Carbonate product description . . .
2/27/2007 -- I have a recipe for 10 liters of rhubarb wine that includes 8 grams of chalk. How much potassium carbonate should I use instead?
Response From Homebrew Heaven: Probably the same amount. It is the same thing (chalk and potassium carbonate). Figure there are 28 grams in one ounce.
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 Heaven9121 Evergreen WayEverett, WA 98204425-355-8865Hours are 10-6:30 M-F and 9:30-5 on Saturdaysand 11:00am-3pm on Sundays
2/5/2005 -- what is it the best additive to reduce acidity after first ? 2nd. fermentation?
Response From Homebrew Heaven: Probably potassium carbonate. It reacts immediately and does not leave a deposit.
5/25/2004 -- How long does it take for the Potassium Carbonate to settle out of the wine? I read that the wine should be chilled to help precipitate it out. It's been one day and I can see the particles suspended in the wine.
Response From Homebrew Heaven: It can take weeks. Yes, refrigeration will speed up this process.
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