1/23/2013 -- Im a Home brewer, and i make a very Unique Mead/ Metheglyn. For my Best type of mead i use redstar ale yeast a very typcal yeast, but i was wondering if a cider yeast would give my mead a good profile that focuses on the Honey and herbs that uses while keeping a uniquely dry but sweet flavor. would this cider yeast give what i desire or would . . .
Response From Homebrew Heaven: Flavors are hard to describe, but easy to identify upon tasting. Your perception is probably different than mine. But that said, have you tried the Wyeast Mead Yeast (both sweet and dry versions)? Links to products are given below.It sounds like you prefer beer yeasts in your mead. One that I would like to try is the Safbrew T-58. It is . . .
10/26/2012 -- A follow up to my question on 10/24/2012. Is there a wine yeast that would leave enough residual sugars the cider would be sweeter? I looked at Wyeast Labs 4242 Chablis, and it suggests it will leave residuals sugars of 0-0.75%. Any idea whether such a yeast would do well in cider (with yeast nutrient of course), or dramitically change the . . .
Response From Homebrew Heaven: The best choice is probably Cote des Blancs yeast. Providing there is enough sugar in your cider, this yeast will shut down at maybe 11-12 abv. By the way, I wouldn't use the yeast nutrient. You are trying to get it to stop at the right point. Why enourage it?Another "trick" is to use a little dry malt extract (a pound or two per 5 gallon . . .
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 . . .
7/29/2009 -- I'm looking to make some hard apple cider. What yeast would you recommend and what is the best way to carbonate in small batches?Cheers!
Response From Homebrew Heaven: The one here (Nottingham Ale Yeast) works well. The is also a liquid yeast culture from Wyeast that is specifically for ciders.As far as cabonating, use about 1 cup of corn sugar per 5 gallons. Bottle into strong beer bottles and cap them.
4/29/2008 -- We tried this mead kit and loved it. Now we want to try a cyser. A lot of what I have been reading says to rack/bottle once it clears up. Do you have any guidelines for how long meads/cysers should ferment? Thanks for the help.
Response From Homebrew Heaven: In short, no.Here is the thing...MANY MANY MANY factors play into how long a fermentation will take. Here are just a few:Sugar (honey) concentrationStrain of yeast usedFermentation temperatureNutrient level presentType(s) of nutrientsTemperature variations during fermentationAmount of yeast usedMineral content of water . . .
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 . . .
9/28/2007 -- I want to use un-pasteurized cider to make a hard cider, What kind of sulfite should I use before fermenting? I have also made mead before and used a nutrient packet with the yeast, would I need something similar for the cider making? Also, What kind of alochol content can I expect with a hard cider?
Response From Homebrew Heaven: Use potassium bisulfite to "sterilize" before fermenting. Add it at least 24 hours before you put in the yeast, and leave it uncovered for that time.A little yeast nutrient is helpful, but I wouldn't use as much as you do with mead. Maybe 1/2 or 1/4 as much. The juice itself has some nutrients.The ending alcohol content depends entirely . . .
8/23/2007 -- Since I'm in Germany and shipping will take 4-6 days, what Cider yeast would you recommend?
Response From Homebrew Heaven: 4-6 days isn't really too long, as long as it doesn't get stuck in customs. You can try it. We just can't guarantee it will still be viable. You might also order a couple packets of Premier Cuvee wine yeast just in case.
8/23/2007 -- I like the information you've already added about cider. I live in an area of Germany where the farmers press the apples every year and sell the juice. I'm going to buy 30 liters and make cider from some. If I read all the previous Q & A, it looks like I will just pasteurize this mix and not boil it, is this correct? I'm going to add about . . .
Response From Homebrew Heaven: Yes, you can either pasteurize your cider or add some sulfite 24 hours before adding the yeast. Do not boil. With cider you simply ferment.Yes, you would use the same amount of sugar for bottle carbonation. It will carbonate in about the same amount of time. How long until it's "ready? Hard to say. Some people age their cider for a very . . .
8/18/2007 -- What is the difference between apple wine and apple cider? Also your cider specific yeast describes a crisp dry cider result, suppose you want a sweet cider? I like Hornsby's Crisp Apple, maybe it's considered dry, but not by wine standards. There were a couple of sweet hard ciders I liked in England, wish I could remember the names.
Response From Homebrew Heaven: Apple cider is typically fermented apple juices (mixed varieties are best!) with an alcohol content of perhaps 6%ABV. They are usually carbonated drinks, altho they CAN be still (uncarbonated0 also. Apple wine typically has sugar added prior to fermentation, and as a result, has an alcohol content of about 10-12% ABV. Another way is it done . . .
7/25/2007 -- Your cider yeast is for 5 gallons.This is my first time at making cider.So I don't want to make 5 gallons or spend that much money the first time around.And end up with something I might dump down the drain.So if I bought your yeast I might make a 1 gallon batch or 3, 1/2 gallon batches.One with no sugar,one with honey and one with maple syrup.Have . . .
Response From Homebrew Heaven: It is almost impossible to use too much yeast. If it were me, I would just divide it out to your different batches. You might as well use it all, because it doesn't keep unless you have sterile conditions, airlock etc just for the yeast.Haven't made cider with maple syrup, but have heard of it being done. Sounds tasty. Honey I have done . . .
6/6/2007 -- Does the special cider yeast appreciably change the taste of cider? I have been using dry champagne yeast, as directed by one of your competitors, but the cider comes out pretty darn dry, with little apple taste left.
Response From Homebrew Heaven: Yes, the liquid cider yeast leaves more fruitiness, and is less dry than champagne yeast.
1/3/2007 -- i purchased the wyeast cider yeast from you and i'm curious to what the alcohol tolerance is. can you please help me out? the specific product is Wyeast Liquid Cider Yeast #3766
Response From Homebrew Heaven: Under the right conditions, it should be tolerant to about 10-11% alcohol by volume.
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.
5/20/2005 -- I'm thinking about making hard cider with the apple tree in my back yard. I'm not sure of the apple type so my question is: Can any apple be used to make hard cider and can you recommend information for beginners?
Response From Homebrew Heaven: Yes, any apples can be used to make hard cider, BUT, the best (most interesting, flavorful) hard cider is made from a variety of apples. Use the apples from your tree, certainly, but try to mix in some tart ones, some bitter ones, some sweet ones etc. You will be rewarded later. A hard cider made just from red delicious apples, for instance . . .
11/3/2004 -- This is a follow up question to the one someone asked on 10/16/2003,-- I would like to know how much yeast to use for a 5 gallon recipe of hard cider. You answered: We recommend using the whole pack. It will start faster, and finish faster.I took your advice, bought a package of Wyeast Liquid Cider Yeast #3766, and used the whole pack . . .
Response From Homebrew Heaven: Your directions sound faulty. Using more sugar doesn't necessarily make it any sweeter, only more alcoholic. Adding additional sugar WILL extend the fermentation time as well. The increased volume of yeast is not a problem...the expectation of getting a "sweeter" cider is. In other words, no matter how much yeast was used, the sugars would . . .
11/2/2004 -- I have made Applejack in the past (freezer method) any way I am finding it almost impossible to obtain cider with no preservatives. I did find a place that does not add them but does pasturize. Can I use this? I add raisins and brown sugar for my brew. Will I have to add yeast? I have never in the past and things.
Response From Homebrew Heaven: Pasteurized juice should be fine. YES, use yeast, it is much better and more reliable.
3/21/2004 -- I was wanting to start home brewing a hard cider like hornsbey's and was wanting to know what all i would need. was hoping to be able to put it in keg's for easier storage and dispensing for get togethers
Response From Homebrew Heaven: As far as equipment, I would go with the Intermediate (Beer) Brewing Equipment Kit. It works nicely for this type of cider. Here is a link to it:http://www.nexternal.com/hombre/?Target=products.asp&ProductID=459 For ingredients, you'll need a source of apple cider juice without preservatives. We are negotiating with a company to produce . . .
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.
11/3/2003 -- I have a strange one here for you. I am wondering if you have any idea of poundage of apples that might be needed to get 5 gallons of juice? I am thinking of buying this machine, but do not know if this is something that I sould get myself into...
Response From Homebrew Heaven: Strange is my specialty! It takes about 120 lbs of apples to produce 5 gallons of juice, more or less, depending on how "juicy" they are, variety of apple, and how efficiently you press the squeezin's!
10/16/2003 -- I would like to know how much yeast to use for a 5 gallon recipe of hard cider.
Response From Homebrew Heaven: We recommend using the whole pack. It will start faster, and finish faster.
10/8/2003 -- My cider has been fermenting for about 4 weeks and is cloudy. Can I add the pectic enzyme now or is there something else I should add to clear the cider?
Response From Homebrew Heaven: A little pectic enzyme may help, and cause it to ferment a little further. After it is complete, however, we recommend using bentonite first, and then our 2-Part wine fining to clear it out. Very effective.
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