5/17/2010 -- what is your phone number?
Response From Homebrew Heaven: We can be reached at (425) 355-8865Our 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 Heaven9109 Evergreen WayEverett, WA 98204Here is a video of our shop: http://www.youtube.com/watch?v=N1a5fKvv8XIHeck, 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!
11/11/2004 -- Is it better to filter the wine from the carboy into another carboy prior to bottling or is it possible to filter straight into the bottles as you go? BTW, great Q&A postings!
Response From Homebrew Heaven: We (and the manufacturer) recommend filtering into another carboy first, and allowing the wine to "settle" for at least a few days before bottling. This allows any entraped air from the filtering process to escape prior to bottling your wine.
6/25/2004 -- Would this filter work with mead? I do mean actual mead not a honey wine. Thanks
Response From Homebrew Heaven: Yes, absolutely!
10/24/2003 -- If I put my Pinot Noir through malolactic fermentation and it would happen to stop prior to being completed, is the number 2 filter pad sufficient to remove the malolactic bacteria so that fermentation does start up again after bottling? And with whites with residual sugar, is a number 2 pad sufficient to remove yeast so that fermentation doesn't start again, or does a person need to use a number 3 pad? I don't want to filter so fine that I loose the color or fruity character of my wine. Lastly, in lieu of filtering, will fining with a fining agent remove yeast and malolactic bacteria so that renewed fermentation can be avoided, or is filtering a must?
Response From Homebrew Heaven: No, a #2 filter pad will not remove enough yeast OR ML bacteria to prevent refermentation. Even using a #3 pad does not guarantee it.The best way to prevent refermentation is to use a good fining agent and filter (optional) and then to add a small amount of sulfite and potassium sorbate. The sulfite and sorbate are necessary if you are resweetening.
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