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10/24/2012 -- I used Wyeast Liquid Cider Yeast two years ago and made a fantastic dry cider. My wife likes something a little sweeter. Can you recommend a yeast that will not result in such a dry finish? I plan on bottling and carbonating with priming sugar so I don't think chilling the cider or stopping fermentation another way will work.
Response From Homebrew Heaven: You're right. It probably won't do the trick.
Really, there are 2 different ways to produce a sweet, carbonated cider.
1) Just prior to bottling, use an artificial (non-fermentable) sweetener to adjust your cider to the sweetness you like. Adding Stevia, Nutrasweet, Equal or similar will work.
2) Instead of priming and bottling your . . .
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.
2/26/2011 -- Greetings, Been a while since I did any brewing. All my purchases have been from you for obvious reasons. I noticed you now sell only one style cork. A standard and a premium. Which one went away?
Want to try my hand at mead. Would like to use honey local to my area. Can I get a kit without your honey?
Thanx gang. the new site is awesome. . . .
Response From Homebrew Heaven: We now only offer the standard corks. The premium corks just became prohibitably expensive.
Unfortunately we don't offer the kit minus honey. Here is a list of everything else that is included for you to purchase separately.
1- package of Mead blend (sku N07)
1- package of Super Kleer clarifier (sku N38A)
5- campden tablets (sold . . .
9/24/2010 -- If you want to make sure your yeast is dead, and you want to sweeten your wine, can't you just freeze the wine to kill the yeast, the sweeten it? Thanks, I think I'll stop by your store.
Response From Homebrew Heaven: No. Freezing isn't effective in killing the yeast.
The best way is still to use a little sulfite and potassium sorbate. Using wine conditioner to sweeten also helps.
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
1/15/2010 -- Kindly advise if your Potassium Sorbate product is powder or liquid. Thanks much.
Response From Homebrew Heaven: This product is in the granular (dry) form.
11/28/2008 -- I have been making wine and beer for a couple of years now. "Love the process" and the results! My brother has many bee hives and I can get all the honey I want. Do you have a kit that has the necessary ingredients less the honey? Mead is the next quest on my list :-))
Thanks in advance
Alan Monie
Response From Homebrew Heaven: Lucky you! Mead is a wonderful drink. I would be all over your brother's honey!
We don't have a "kit" per se, but you've come across the key ingredient, our Mead Blend. Use that in a 5 gallon batch, and a quality yeast (like Wyeast Sweet Mead Yeast) and you basically have it. Stabilize at the end of the process using potassium sorbate and . . .
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 . . .
1/17/2008 -- In error added 1 tsp per gallon of potassium sorbate to wine. What effect will this have?
Response From Homebrew Heaven: That is about 4 times more than recommended. I don't see any danger in this, but you may notice a "geranium" like odor from the wine.
10/11/2006 -- How much Potassium sorbate is to be used before wine sweetening?
Above is written 1 1/4 teaspoons per 5 gallons, in the package 3/4 teaspoon per 1 gallon and in some other places I found 1/2 teaspoon per 1G. Wath's correct?
Response From Homebrew Heaven: It's not an exact science. The actual amount required depends on many things, pH, amount of alcohol, sugars used etc. 1 1/4 tsp is the conservative approach (per 5 gallons).
11/8/2005 -- If Potassium Sorbate is introduced into cider, can the fermentation process still be achieved in any way? In other words, is there a reversing process for the addition of Potassium Sorbate?
Response From Homebrew Heaven: Potassium sorbate inhibits yeast reproduction, but doesn't necessarily stop it.
Your best bet is to raise the acid level slightly, and then try to "overpower" the sorbate by adding LOTS of yeast. You may have to re-yeast it again, if it stops. Repeat as necessary. This may work, and may not...sorry.
8/24/2005 -- What can be used to stop stop active fermentation?
Response From Homebrew Heaven: Nothing, really. We don't recommend doing that. If you want end up with residual sweetness, it is better to re-sweeten after fermentation ends, THEN stabilize using sulfite and sorbate, followed by adding back sugars.
3/29/2004 -- I understand that Potassium Sorbate is used as a wine stabilizer to inhibit yeast reproduction at bottling time. Can this be used to control refermentation after a wine is sweetened using cane suger or should a wine conditioner or sweetener be used?
Response From Homebrew Heaven: Yes, it is often used to control refermentation in sweetened wine. You should use it in combination with potassium sulfite, however, to be safe.
Sweetening is best done with wine conditioner rather than cane sugar. Wine conditioner contains invert sugar which is harder for the yeast to ferment. It also contains a small amount of potassium . . .
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