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
9/8/2009 -- how can i flavor moonshine after it has been distilled?
Response From Homebrew Heaven: We sell an entire line of essences for flavoring alcohol. These essences turn plain alcohol into whiskeys, rums, gin, brandy's etc etc. It works for commercial alcohol (legal) as well as moonshine (illegal in the U.S.). How you choose to use these essences is not our concern.Here is a link to that category:http://store.homebrewheaven.com . . .
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 . . .
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.
4/25/2009 -- I live in Costa Rica and will be going on vacation to the States in June. If I order the Wizard's Wheat, and possibly one other, should I stick with the dry yeast since I will have to carry it through customs and possibly take a couple weeks from the time I receive the kit at my friend's house in California?
Response From Homebrew Heaven: Yes, I would stick with the dry yeasts under the circumstances. If customs decides to open the liquid yeast pack it would be ruined. The dry forms of yeast are really quite good these days anyway. Long ago, they were not so great, but in the last 10 years or so the quality has really improved. Mostly this is what I use now, unless I am . . .
1/30/2009 -- is Rogue Pacman Ale Yeast in a activator pack or a propagator?
Response From Homebrew Heaven: All of our Wyeast liquid cultures come in Activator™ size packs (the larger size). The Activator™ is designed to inoculate five gallons of wort (up to 1.060 SG) providing the pitching rate recommended by professional brewers.
12/22/2008 -- I'm going to brew a 10 gallon batch. Should I use 2 packages of the dried Lager Yeast or is one enough?
Response From Homebrew Heaven: Use both. More yeast is a good thing, and it is virtually impossible to use too much yeast. It just gets off to a faster start, and does NOT contribute to a "yeasty" flavor. I have used 6-8 packs in some of my favorite brews!Some brewers routinely "culture up" a HUGE yeast culture before adding it to their wort. An active, large yeast . . .
4/27/2008 -- what are the pros and cons of the dry yeast included in your ingredient kits vs the optional wet yeast culture? i'm especially interested in whether one produces more alcohol over the other and viability of the yeasts after shipping, and i welcome any other info you care to share.
Response From Homebrew Heaven: Both dry yeasts and liquid yeast cultures are excellent products. Generally speaking, you would use a liquid yeast culture if you are trying to replicate a particular style (or brand) of beer. This is especially so with specialty beers, like hefeweizens, bocks, or lambics for instance. To give all the pro/cons for all styles would be a huge . . .
4/24/2008 -- I've never bought liquid yeast online before and I was looking for a little encouragement before ordering. I live in hawaii and I'm concerned about the transit time and temp on the way. How does the wyeast hold up on jouneys like this? Thanks.
Response From Homebrew Heaven: Hawaii is not a problem. We use USPS Priority Mail, which arrives in 2 or 3 days. The Wyeast liquid yeast cultures do ok with that. If you are still concern, you can order a frozen gel pack to go in the same package, and will keep it cool for at least 1 or 2 of those days. We recommend doing that.Additionally, there are some newly released . . .
4/4/2008 -- After fermenting a batch of ale, what is the recommended method for storing the liquid yeast for subsequent use? How long can it be safely stored?
Response From Homebrew Heaven: It sounds like you are interested in "yeast harvesting". Here is some information from a past article in Brew Your Own Magazine:******Yeast storage and reuse is one of those topics that strikes fear in many homebrewers because of the importance yeast plays in beer quality and the real possibility of ruining a batch of beer with bad yeast. . . .
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 . . .
5/30/2007 -- How do you check the proof of the distilled finished product so that you know it is safe to drink?
Response From Homebrew Heaven: The alcohol content (proof) of distilled spirits can be checked with an Alcoholometer.Please note, however, that this is not the same as "safe to drink". Many things have ZERO alcohol and are perfectly safe, like water. Many things contain alcohol, but that doesn't mean they are safe.
5/13/2007 -- If I were to take the sediment of this lager yeast from the bottom of a primary fermentation and bottle it with a carb tab, and refridgerate it, could I store it, and innoculate a later batch? Technically how long could I store a culture like this, assuming sterile conditions?
Response From Homebrew Heaven: Yes, you can do that, but don't add a carb tab. It would cause it to carbonate in the bottle. Use an airlock on the bottle, and if you want to "feed" your yeast, add a very little dry malt extract instead.Under sterile conditions, you can store yeast this way for a LONG time. Some breweries do this, and maintain the original strain for . . .
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 Heaven9109 Evergreen WayEverett, WA 98204425-355-8865Hours are 10-6:30 M-F and 9:30-5 on SaturdaysHere is a video of the place:http://www.youtube.com/watch?v=N1a5fKvv8XITake a look around!
7/28/2006 -- Does your activated stone carbon need to be washed with water before using it to filter alcohol? If so, what is the procedure?
Response From Homebrew Heaven: It is more effective if you do. A good way is to put it into a tube with something like a coffee filter on the end to hold the carbon. A rubber band will do to hold it in place. Start pouring a little water into the tube. It will bubble at first, and then be absorbed by the carbon. Keep doing this until water trickles out the end of the tube. . . .
2/12/2006 -- Can homebrewed wines be distilled?
Response From Homebrew Heaven: Yes; most certainly. That is how brandy is made.The legality of doing so depends on where you are located and lots of other factors, 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.
12/7/2005 -- How long can the 3347 Eau de Vie liquid be stored in the refrigerator and still be viable?
Response From Homebrew Heaven: For a long time. 6 months shouldn't be a problem. 12 is probably still ok. It WILL take additional time to "puff up", however, so allow an extra day per month.
6/1/2005 -- I want to make rum, from sugar cane juice.The sugar cane juice have a high sugar content.Will this yeast be good for that use?Should i use yeast nutrients?
Response From Homebrew Heaven: I see that you are from outside the U.S., so I will assume that distilling rum is legal where you live. Yes, this would be a very good yeast to use for making rum. You need to add nutrients to it also. It is a liquid yeast, however, and needs to be kept cool before using it.Another good yeast for rum is a turbo yeast. It works very . . .
5/17/2005 -- Does the Wyeast package ever blow up?
Response From Homebrew Heaven: You mean explode? They don't seem to. We've had one at our front counter that has been there for about a year. It gets really, really large, and tight, but it has not blown out.
3/17/2005 -- My first time brewing. I smacked the pack, but not hard enough. I poured in the yeast and found the small pack was not mixed with the yeast, so I opened the package and poured it in and stirred it in. It is the next day, and it looks like it may be fermenting. Should everything work?
Response From Homebrew Heaven: Yes, it should be fine. The small (inner)pack IS the yeast. On the outside of that is the yeast nutrient media. It may take a little longer to get going, is all.
1/21/2005 -- WELL THIS MAY BE SILLY BUT I HAVE TO ASK. I WILL SOON BE MAKING THE BELGIAN ALE I WILL BE USING THE LIQUID YEAST ,I ACTIVATED THE YEAST BY SLAPPING ITAND NOW THAT IT HAS SWELLED THERE FEELS LIKE THERE IS THIS SPONGEY LUMPY THING IN THERE 1. IS THIS NORMAL2. WHEN I ADD THE YEAST TO MY WORT DOES THE SPONGEY MASS GO IN TOO?3. HOW . . .
Response From Homebrew Heaven: 1. Yes, this is normal. The yeast, before your smacked it, was inside a small plastic pouch inside the larger package. Smacking it ruptures the inner pouch, and the yeast mixes with nutrients, causing it the large pouch to swell. No problem.2. No, just pour out the liquid, and leave the plastic pouch behind.3. Leaving the yeast . . .
9/26/2004 -- can you make brandys or schnapps and are they legal?
Response From Homebrew Heaven: It depends how you do it, where you live and how willing you are to do the paperwork...Mixing flavoring essences into purchased (commercial) vodka is legal. Making your own (for home use) by distillation is not legal in the U.S. In other countries, it is often legal.Of course, brandys and schnapps can be made commerically in the . . .
9/18/2004 -- what is best yeast for sake
Response From Homebrew Heaven: Sake yeast, of course! Here is a link to it:http://www.nexternal.com/hombre/?Target=products.asp&ProductID=816
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.
5/24/2004 -- Using a Belgian Abbey Wyeast smack pack, I made a yeast starter. I used 16oz water and 1/2 cup DME. How long can I keep it in the air-locked flask? Should I put it in the fridge at some point? I wanted to make up my Belgian Ale about a week after making the starter in the flask - is this too long? Will it go bad?
Response From Homebrew Heaven: It is BEST to use it when it is at full krausen (peak activity), whenever that is. If you can't use it then, it can be kept for a few more days, maybe a week or so if you don't open it. Don't refrigerate it, that doesn't help. No, it doesn't go "bad", it just goes dormant.If the bubbling slows way down, you can feed it some more malt extract . . .
5/5/2004 -- The Price Of Gasoline Just Keeps Going Up !If I Became Good At Distilling And Ran A "Moderately" Efficient Distillation System:How Many Hundred Pounds Of Corn Would I Have To Distill Each Week To Make 20 Gallons Of Fuel Quality Alcohol For My Automobile?How Long Would It Take To Distill 20 Gallons Of 'Fuel Quality' Alcohol Using . . .
Response From Homebrew Heaven: Yes, it does (the price, anyway)!The use of alcohol as a fuel, and economics of doing so is best described in this website:http://journeytoforever.org/biofuel_library/ethanol_manual/manual_ToC.html
4/26/2004 -- I started my first attempt at homebrewing and am seeking some follow up advice.Using wyeast #1028 London which had been refridgerated up until 3 hours before pitching. I followed the instructions in terms of the smack pack and allowed it to rest at room temperature but then pitched it directly in to the Wort (cooled to 70oF) after only . . .
Response From Homebrew Heaven: As long as you "smacked" the inner pouch as directed on the package, it should still ferment. It WILL take much longer to see activity, however (maybe 48 hrs, even longer sometimes). Additionally, I don't see your name as one of our customers. We keep our yeast FRESH...if it was purchased elsewhere, it may be old. If that is the case, . . .
3/6/2004 -- I have "Compleat Distiller" on my shopping list for general purposes. Do you know if this book covers the use of potatoes (versus grains) as the base for the fermentation stage, or do I need to search for additional "informational" materials?Thanks.
Response From Homebrew Heaven: This book is an excellent resource for the distillation part of the process, but it is a little "lean" on the fermentation portion. The Alaska Bootleggers Bible actually has better information on using potatoes, and even has a recipe for potato "wine".
2/28/2004 -- Is it illegal to produce ethanol for a use other than human consumption?
Response From Homebrew Heaven: It depends on where you live, but in general, it is not illegal to produce ethanol for use as a fuel, for instance. A permit, however, may be required. The Feds even offer tax credits for producing alcohol as alternative fuel.Here is a link to that permit:http://www.homebrewheaven.com/permit.pdfWe are not lawyers of course, and you . . .
2/23/2004 -- Do you know of any websites or books that have instructions on making a still from scratch?
Response From Homebrew Heaven: Most of the books we sell shown how to build a simple still. Here is a like to the Distillation category:http://www.nexternal.com/hombre/?Target=products.asp&CategoryID=41 You can also try:http://www.moonshine-still.com/andhttp://homedistiller.org/
1/5/2004 -- I would like a book or information on how to ferment rice,potatoes,cracked corn.wheat,etc without the use of commercial sugar.
Response From Homebrew Heaven: I would recommend these three books:"From Harvest to Moonshine""The Lore Of Still Building" "The Alaskan Bootlegger's Bible"All are available in our "Distillation" categoy.
1/1/2004 -- How long does it take to make a liquor with a still?
Response From Homebrew Heaven: It involves two separate operations:1) Fermentation 2) DistillationStep 1) depends very much on what is being fermented, temperature, nutrients, yeast and many other factors. A general timeframe may be say... 7-10 days. This is entirely legal in most countries/states.Step 2) takes perhaps 4-8 hoursPlease bear in mind, that . . .
12/6/2003 -- if i am using a smack pack and planned on brewing tomorrow afternoon do I need to smack it today? how long does it take to be ready to use on the averge?
Response From Homebrew Heaven: Yes. You need to allow about 1/2 to 1 day incubation time for each month since it's "manufacture date". This date is imprinted on the edge of the package.
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.
11/17/2003 -- I am new to homebrewing. I just brewed my third batch last Friday. Much to my surprise, I noticed some initial activity by Saturday AM...much quicker than my first two attempts. By Sunday AM, foam was billowing out of the fermentation lock. So, I fashioned a blow-off tube in its place, and the thing has been belching foam ever since.The . . .
Response From Homebrew Heaven: This is not uncommon. You will find differences in the activity due to different yeast strains, temperature, the "freshness" of the yeast, pitching temperatures and lots of other things. To have a fast, vigorous fermentation is a GOOD thing. The little critters must have had nearly ideal conditions this time.You did exactly the right thing . . .
11/16/2003 -- Is it possible to turn an old beer keg into a good still? What type of still would be better(pot or reflux)? And also how would I control the temperature of the mixture? For research purposes only, of course.........
Response From Homebrew Heaven: Yes, it is possible, along with a number of components. Stills are not complex. Temperature is controlled in many ways, depending on how YOU design it. There are electric immersion types, external hotplates, propane fired, solar etc etc etc.Reflux stills and pot stills are just different design types. Reflux designs are inherently . . .
11/9/2003 -- So after someone builds a still what would be a good book to really get in to learning about distillation, recipes, tips, etc.?
Response From Homebrew Heaven: The best book I know of is the "Compleat Distiller".Here is a link:http://www.nexternal.com/hombre/?Target=products.asp&ProductID=34
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.htmHope 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
10/13/2003 -- Hi, I was just wondering what the highest possible amount of alcohol is that a beer yeast can live in? I am planning on making a strong beer, and I want the alcohol to be at about 8-9%, so I just want to know if this will be achievable with just beer yeast? Or will I need to add champagne yeast to the fermentation, after the beer yeast has . . .
Response From Homebrew Heaven: A good question. The alcohol tolerance of beer yeast varies with the strain of yeast, the amount of yeast added in the beginning, temperature, nutrients present, oxygenation and probably many other factors. GENERALLY speaking a good quality ale yeast, like Nottingham, when used in sufficient quantity, is capable of fermenting to about . . .
10/12/2003 -- I AM BREWING BEER FOR THE FIRST TIME IN YEARS AND I ALWAYS USED DRY YEAST ,I HAVE HEARD THAT WET YEAST MAKES A MUCH BETTER BEER ,I HAVE A LITTLE BIT MORE THAN THE BASIC KNOWLEGE OF BEER BREWING (NOT A COMPLETE DUMMY ) BUT FAR FROM A EXPERIENCED BREWER WOULD YOU RECOMMEND ME TRYING WET YEAST ,AND DOES THE PACKAGE TAKE YOU THROUGH THE PROCESS . . .
Response From Homebrew Heaven: The new liquid yeasts are definately a good line of products. The dry yeasts have improved over the years as well, however.I would use the liquid yeasts for when you are trying to "capture" a particular beer style, like a hefeweizen, a belgian abbey ale, or a Guiness clone. The many different strains that are now available make this possible . . .
10/6/2003 -- What could I do to maximize the alcohol content of my product? ie. Ph levels, ideal temp, etc.?
Response From Homebrew Heaven: This yeast is quite temperature tolerant (15 deg C to 35 deg C), but starting at 35oC will help. Maintaining 25-35 deg C. will help to increase alcohol content. pH should be in the range of 3.0 to 3.515 deg C =59 deg F25 deg C =77 deg F35 deg C =95 deg FKeep in mind that more volatiles are produced at higher temperatures. Volatiles . . .
9/20/2003 -- I ordered some of this with the liquid yeast here recently. When in the initial brewing stage, I mixed in the liquid yeast as per instuctions, and 24 hours into the brew, I saw no action at all in the check valve, so I removed the check valve, and added the dry yeast I had that also came with the package. Upon entering the secondary fermentation . . .
Response From Homebrew Heaven: Nothing to worry about at all! I'm certain it will turn out just fine. Many people, when using liquid yeasts are unaccustomed to the longer "lag" time they experience comparded to dry yeasts. This is entirely normal.For your next batch, however, I would wait for the liquid yeast to kick in. It will, it just takes longer. You can avoid . . .
9/20/2003 -- i have done some research i have found that in 1984 was a bill signed that made it legal to make 100gal per year for legal age person that resides at that address for personal use and not for sale. please tell me if something has changed.
Response From Homebrew Heaven: I assume the law you are referring to (actually in 1978 by the Feds, altho some states took longer) legalized beer and wine making only, not distillation. Beer and winemaking involves production of alcohol through the normal, natural processes of yeast fermentation; and that is typically the legal distinction. The deliberate CONCENTRATION . . .
9/15/2003 -- Is it illegal to make moonshine for personal use in the U.S?
Response From Homebrew Heaven: If by moonshine, you mean distilled alcohol that is produced at home for consumption as a beverage without paying taxes, YES!We do not encourage, and will not be responsible, for the illegal use of equipment purchased from Homebrew Heaven. If you intend to do that, we don't want to know.In many other countries, it is legal (New Zealand . . .
9/12/2003 -- I need to know everything there is to on how to build my own still I need at least a 5 gallon dimension please!!!
Response From Homebrew Heaven: I would recommend the books "Lore of Still Building" and "The Compleat Distiller" and "Moonshine Made Simple and Still Makers Manual" for full information on this.
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.htmYes, a batch of wine can sour (turn to vinegar) with poor sanitation and . . .
9/10/2003 -- new zealand has become propaganderised as a non-drinkers heaven. tax is raised by the communist govt. on real beer(4.5%+)and on spirits! The 'average class' new zealander prime minister asked live on tv why beer drinkers do not drink lite beer. The country shook to its' core when about 400,000 real men and 200,000 sheilas started stomping . . .
Response From Homebrew Heaven: I sympathize with you. Please understand that we don't have it so good either. At leastin NZ it's not illegal to distill at home. I'm of the opinion that anything I choose to do at home is MY damn business. Land of the free? I think not. By the way, in this state, blood alcohol limit was .10; now it is 0.08 and I'll bet in a year or two, we'll . . .
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 . . .
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 . . .
8/7/2003 -- Are these liquid yeasts one shots? or are there multiple batches in a pack?Is it a smash pack?
Response From Homebrew Heaven: Typically, people use them as "one shot" per batch. Because of their superb purity, however, it is possible to make a small culture and save it for another batch or more. Instructions are on the pack, but basically, you just "feed" the yeast a little malt to grow a culture. A wine bottle or jug works well for this. Be certain that everything . . .
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!
6/14/2003 -- Is it legal for an individual in the US to distill spirits for individual consumption?
Response From Homebrew Heaven: No. It is not.In some other countries, like New Zealand, Sweden and others, it is. There are at least two reasons advanced for this:1) Taxation. No incentive for the government to make it legal.2) Liqour industry. A highly profitable industry would take a hit. The feds support their industry, and the industry supports the feds. . . .
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.
is currently empty