11/29/2012 -- I i want to buy a pound of your super start yeast and a pound of yeast nutrient. I would like to know how much yeast and nutrient i would need to put into a 1 gallon jug to make a sugar/corn mash with the highest abv i could get. would i need to use some kind of clearing agent in it after it was done?
Response From Homebrew Heaven: Here is a recipe for 5 gallons. You can scale it down as needed:To obtain 20% alcohol, you would need approx 14.5 lbs of sugar. For maximum alcohol production, it is probably best to add the sugar incrementally...that is, perhaps 5 lbs of it, then wait a while (maybe a week?) add another 5 lbs, another week and add the rest. This routine avoids "sugar shocking" the yeast. Use about an ounce of yeast in the beginning of the fermentation, and ALSO use some yeast nutrient (perhaps a 1/2 oz or so) Use of 2-part wine finings is helpful in removing yeast and other by-products of the mash. See link provided.
10/3/2012 -- I recently purchased Montepulciano grape. They were very nice and had a 26brix. Someone suggested that I use Red Star Montrachet yeast which I have. It is fermenting but very slow and not very vigorously. Was this the wrong choice for a 'strong wine'? Is it too late for me to add another yeast?
Response From Homebrew Heaven: Montrachet is a good yeast, but doesn't "attenuate" well. In other words, it may leave some sweetness in the finished wine.If you are after a drier version you could add some champagne yeast (even now). It should get you a lower ending gravity (less sweetness). A dab of yeast nutrient might help also.Be sure that your fermentation temperature is on the warm side, i.e. 70 deg F or warmer. 80 deg is just fine.
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.
11/9/2011 -- I ordered a large quantity of 2oz Yeast Nutrient nearly two years ago and still have a lot left. Does this product have an expiration?
Response From Homebrew Heaven: No, not really. As long as it's "powder like" (not exposed to water/moisture) it should be fine. If it's caked up and hardened I would avoid using it.
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!
9/26/2007 -- What's actually in the yeast nutrient please? Because I've recently been using a Gervit product that seems to have various elements, whereas the "yeast nutrient" tablets I've found (produced by "Youngs") seem just to be vitamin B1 (Thiamin).I've read about a product, K Fermaid I think it was called, but haven't been able to locate any.This "yeast nutrient" thing seems to be a bit of a thorny issue because there doesn't seem to be a common consensus as to exactly what nutrients yeasts like.Many thanks regardsJohn.
Response From Homebrew Heaven: Sorry, but we've run into the same issue. We are not the manufacturer, just the retailer. Most manufacturers don't list exactly what is in the package %-wise. The only one that gives a good listing is Wyeast brand nutrient. You could go to their website for more information on that.You are also correct in there is no consensus on what yeast "like". Much depends on the nuttrients already found in your beer wort, or juice, and many other factors. Most yeast nutrients (probably all of them) contain some vitamin B1. Some also contain other B vitamins as well as trace minerals and yeast "ghosts" (dead yeast cells). What concentrations and how beneficial they are is up to much debate.
6/3/2007 -- Am new to winemaking. I have a fairly nice crop of muscadines that I made jelly with last year. Would like to try wine. Is the five gallon kit good and can I use it to make smaller batches? Also what do I need besides kit?
Response From Homebrew Heaven: You can only eat so much jelly! Yes, this kit would work well for you, and can be used for smaller batches...altho more is better. As far as equipment, that is all that is required (except for a way of crushing the grapes, and bottles).Here is a typical recipe for Muscadine WineMUSCADINE GRAPE WINEMakes 5 gallons35 lbs ripe Muscadine Grapes 10 lbs corn sugar 14 qts water 5 tsp pectic enzyme 5 tsp yeast nutrient 5 crushed Campden tablets 1 packet Montrachet wine yeast Boil the water and dissolve the sugar in it. While sugar-water is cooling, wash, destem and crush the grapes. Pour crushed grapes into primary. Pour water over grapes, add crushed Campden tablets and yeast nutrient and cover primary securely. After 12 hours add pectic enzyme. Wait additional 12 hours and measure both specific gravity and acid. S.G. should be 1.090 or higher; total acidity no higher than 0.75%. Correct S.G. if required by adding additional sugar. If acid is low, add acid blend as required. If acid is high, use one of three reduction methods described following recipes. Add activated yeast, recover primary, and punch down the cap twice daily (about 5-9 days) until S.G. drops to at least 1.020. Strain off pulp and press in fruit or grape press to extract liquid. Pour into secondary fermentation vessel, fit airlock, and ferment to dryness (S.G. at 0.990). Rack and top up, then rack again in 2 months and again after additional 2 months. If wine has cleared, bottle. If not, wait until wine clears, rack again and bottle. This wine may be sweetened before bottling by stabilizing, waiting 10-12 hours, then adding 2 to 3 cups sugar-water (2 parts sugar dissolved in 1 part water). This wine is drinkable immediately but improves remarkably with age (1-3 years).
5/14/2007 -- I've recently found a watermelon wine recipe online for three gallons but I currently have a 6 gallon carboy. I was wondering if I could double the recipe for 6 gallons instead of 3 gallons. I've bought all my brewing supplies from your website and will continue!!! Wonderful Products!!!!! Here is the recipe! Will you please let me know if its possible!!! Thanks a bunch!!!Watermelon Wine (makes 3 gallons)2-3 large watermelons up to 7-1/2 lbs finely granulated sugar 3 tsp acid blend 2 crushed Campden tablet 3 tsp yeast nutrient packet Champagne yeast Extract the juice from two or three large watermelons (2 gallons 3 quarts total juice), discarding pulp. Ideally, you'd like to end up with 2-3/4 gallons of pure juice. Measure 2 gal and 1 qt juice and put in primary. Set aside any residual juice in qt bottle(s) and store it in the refrigerator. To the primary add 7 lbs sugar [NOTE the warning at the end of the introduction, above, and determine exactly how much sugar your juice really needs], the acid blend and yeast nutrient and stir well to dissolve. Stir in crushed Campden tablets and cover primary with sterile cloth. Set aside 24 hours and sprinkle Champagne yeast on top of juice. When fermentation is evident, stir juice daily for seven days. Add remaining sugar [if needed] and stir to dissolve. Recover primary and set aside another 7 days without further stirring. Rack into 3-gallon secondary and fit airlock without topping up. Set aside for 10 days, top up with retained juice in refrigerator and set aside another 3 months. Drink or discard juice in refrigerator. Rack again and bottle if clear. If not clear, top up and refit airlock until crystal clear. Rack into bottles and age one year. [Adapted from Norma Jean and Carole Darden's Spoonbread and Strawberry Wine]
Response From Homebrew Heaven: Yes, that is entirely possible. No problem with doubling the recipe.By the way, we are now offering a Watermelon White Merlot KIT in our Fruit Wine Kits category.
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!
7/13/2005 -- where to buy this product here in the Philippines?
Response From Homebrew Heaven: I don't know of anyplace in the Philippines. We DO ship there, however.
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