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.

11/24/2008 -- I have been experimenting with using rice in my brewing, will this Enzyme help convert rice starches to fermentable sugars?

Response From Homebrew Heaven: Not sure, really. Have never tried mashing with rice only. My feeling is that the additional enzymes should HELP convert the rice into fermentable sugars. After all, Budweiser and some Asian beers use rice, and I haven't heard of them requiring different enzymes.

Another approach is to use rice that has already been converted. Similar to dry malt extract, but made from rice. Here is a link to that product:

http://store.homebrewheaven.com/Product351

Rice is used as the base grain in Japanese sake also. It is converted by an enzyme (called Koji-kin), but it requires quite different temperatures/conditions. We have that product too, if that helps. Here is a link:

http://store.homebrewheaven.com/Product1405

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!

1/11/2007 -- I got your kit. Upon doing further research, I see that sake is supposed to be made with milled rice that is made from specific rice strains. That removes the outer layers of fat and protein, leaving only the starch kernel of the rice.
That makes sense, and I have heard of people having problems using unmilled rice.
If I'm going to the time and trouble of making sake, I would like to start with the proper ingredients.
Where can I get milled sake rice?

Response From Homebrew Heaven: If you have even a passing interest in brewing sake at home, you must check out The Sake Digest, a mailing list on sake home brewing maintained by Jim Liddil at jliddil@vms.arizona.edu. On this list, issues both stylistic and technical, detailed and general, are discussed by enthusiastic and knowledgeable home brewers. Fred Eckhardt, easily the most experienced sake home-brewer in North America, regularly generously imparts his experience and wisdom to readers. A message is generated perhaps twice a week, so one is not inundated with information and countless emails. It is quite interesting to follow along with the apparently successful efforts of these brewers from a cyber-distance.

Here is the link to the Sake Makers Digest. I am certain that if you sign up and ask the question of where to buy sake rice, someone will have the answer:

http://hbd.org/mailman/listinfo/sake

1/11/2007 -- I got your kit. Your description says it makes 22 liters, but the instructions have different amounts listed for different recipes, but most of them look more like about four liters. It is not clear whether this really is a 22 liter kit or not.

Response From Homebrew Heaven: Yes, it is for making 22 liters (about 5 3/4 gallons). You can make less than that, of course.

6/24/2006 -- I want to make some saki, is your sake kit the same thing?

Response From Homebrew Heaven: Making sake requires the proper rice, koji, sake yeast, probably some citric acid, water, careful temperature control, some basic fermentation equipment, patience and practice. It is FUN, but it requires more than the koji-kin.

Koji is basically an enzyme that converts the starches in the rice into fermentable sugars that are then fermented. Perhaps calling this product a Sake Kit is a misnomer, but that is what the manufacturer calls it. It includes the koji enzyme and instructions for making sake. We do sell the sake yeast, citric acid and fermentation equipment separately.

Kompai!

2/16/2006 -- If I were to brew my own SAKE and price was not an object what devices and supplies would I need to brew the best, clear SAKE with the most alcohol content at home using your supplies ??

Response From Homebrew Heaven: Homebrew sake requires little specialized equipment, just typical brewing stuff. A Complete Wine Making Equipment Kit (5 gallon) would be a good way to go, providing the fermenters, airlocks, test equipment, siphon gear, corker, corks etc.

Other hardware you might need is a stainless steel brewpot. Sake is not boiled, but you will need a large stainelsss steel vessel of some kind for the koji to convert the rice starches into sugars. Our 7.5 gallon brewpot is more than big enough for that.

Temperature control is also very important in making sake, so a good thermometer is imperative. If price is not an object, why not get our new TempGun? Very handy for that application, I imagine. If you are doing this in a cool area, our Brew Heat Pad might be just the thing to help maintain the proper temperature.

As far as ingredients, you really just need milled, steamed rice (you provide), koji, sake yeast, a little citric acid and perhaps a clarifier, like Super-Kleer. Oh yes, and patience and water!

1/12/2006 -- My sake is fermenting right now and following the instructions you should actually be able to make approx. 12 gallons using all 10gm, since following the instructions only tells you to use 1.5gm and that makes roughly about 2 gallons.

Response From Homebrew Heaven: OK. There is no harm in using more, however.

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.

7/11/2005 -- I am interested in making sake and would like to know what i would have to do to make a 5 gallon batch. Is there any special things i need to do with the rice, which rice would work best white or brown? Do you need the riced to be flaked?
I know you need the kojikin, but what are the other steps in making sake?

Response From Homebrew Heaven: There are many steps involved in making sake. Too many to go into detail here. Here are a few websites that should help:

http://brewery.org/brewery/library/sake_MH0796.html

http://www.esake.com/Knowledge/Making-Sake/making-sake.html

http://www.geocities.co.jp/Foodpia/1751/sake.html

5/21/2005 -- i, d.santhosh kumar m.tech in biotechnology(anna university). i would like to know complete details of the KOJI FERMENTOR . or discription about it. i would be greatful to you sir,
thanking you,
santhosh

Response From Homebrew Heaven: Koji is not a fermentor. It is not equipment.

Koji is an enzyme or "mold" used in making sake. It makes the starch in the rice become sugar, so that sake yeast can make alcohol.

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.

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.

7/22/2003 -- 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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