Dry (dehydrated) Malolactic starter with easy 24 hour
build up procedure. Effective at high alcohol levels (up to 15.5%
v/v), pH above 3.2, and total So2 up to 50-60 ppm. Good for up to
5/17/2010 – what is your phone number?
Response From Homebrew Heaven: We can be reached at (425) 355-8865Our toll free order number is (800) 850-2739
12/1/2009 – Using a packet of dry yeast, how long can the yeast wait to be added to the fermenter, once it is mixed with the water? Will it lose its potency?
Response From Homebrew Heaven: A few minutes is normal, and there is certainly no reason to wait beyond that anyway.How long it can stay in a water solution is anyone's guess. It probably depends on how sterile the container and water are, temperature and other factors. There are no nutrients present at that point, so I am guessing that after a few hours the yeast cells . . .
11/11/2008 – How do you ship wine yeast? Doesn't it need to be kept cool?
Response From Homebrew Heaven: The common dry wine yeast needs no refrigeration. We typically use FedEx or USPS Priority Mail.If you order a Wyeast liquid yeast culture, and the weather is expected to be hot on the way (above about 85 deg F) then we recommend buying a Frozen Gel Pack also. It will protect your yeast for a few days while it is in transit. They are available . . .
10/14/2008 – Hi, I live in India, How can I obtain good quality wine yeast from you ? In India day time temperature in winter can be as high as 78 Deg F is it ok for most wine yeasts ?
Response From Homebrew Heaven: Yes, you can buy wine yeast from us directly from our website.78 deg F is fine for many wine yeasts. Red wines are best fermented at this temperature.
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 Heaven9121 Evergreen WayEverett, WA 98204Heck, 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!
11/6/2007 – How can I make a culture to be sufficient for 50 gallons?
Response From Homebrew Heaven: Sufficient for up to 50 gallons when used per instructions.1. Refrigerate until ready to use. Prior to use, bring to room temperature.2. Rehydrate package in 4 teaspoons distilled water (70 - 85° F) for 10 minutes.3. Prepare 2 gallons EACH of water & juice (pH of juice must be between 3.8 - 4.0 & NO SO2. Add cultured water to juice.4. . . .
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 Heaven9121 Evergreen WayEverett, WA 98204425-355-8865Hours are 10am-6:30pm Monday-Friday and 10am-5pm on Saturdaysand 10am-3pm on Sundays
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.
11/5/2005 – Is there a malolactic culture that will function at alcohol levels of 14%+? I have Syrah juice of 28-29 Brix and am intending to make a mammoth wine. Thanks
Response From Homebrew Heaven: Not that I am aware of. You can add it early in the fermentation, however, when alcohol level is low.
10/6/2005 – Two days ago I added Malolactic starter to my primary fermentation. The must is ready to be pressed. But, I'm confused by conflicting information in my wine making books. They say that for the malolactic culture to work, the SO2 level should be around 15 ppm. But, when you press and rack, you should add meta to obtain a 50 ppm level. . . .
Response From Homebrew Heaven: Yes it will, or at least inhibit it, if you bring it to 50 ppm. I would add less than that.I believe it is best to wait until after pressing, and some yeast fermentation, and after SO2 levels have dropped, to add the ML culture, altho people do it in different ways. There is MUCH conflicting information about this step.
6/20/2005 – I have 1 malo-lactic culture on hand, and I will want to use it for two small batches (approx. 1 gallon each) of wine using grapes from two different vines. The vines are different varietals and will likely ripen at different times. If I culture the culture, does it have to be used immediatly, or can I store it for a limited time in the . . .
Response From Homebrew Heaven: No, it can be stored for quite a long time. At least a month or so.
5/31/2005 – what is the max free so2 level so the ml culture will be efective?what is the max TA level for this ml culture?what is more efective dry or liquid?
Response From Homebrew Heaven: The free SO2 level should be as low as possible, 10-20 ppm is acceptable. The maximum is considered to be 30 ppm.pH control is more important than TA. The pH should be above 3.4. If you are making a starter culture, the ideal pH for this is 4.0Both dry and liquid form of ML are effective.
5/22/2005 – if i will buy the ml Culture will it be good for use in the next year if kept under refrigeration?
Response From Homebrew Heaven: Yes, if kept refrigerated, it will be fine for this year (September or so, the current harvest). If you want it for NEXT harvest year, I would purchase it later.
4/27/2005 – Can one re-use the yeast sediment for another batch after fermentation is done, sort of like re-using a sour dough starter?
Response From Homebrew Heaven: It can be done, but we don't recommend it for wines. For beer, where LOTS of yeast is an advantage, yes.Besides, the cost of fresh wine yeast is so low, it doesn't make much sense. Spring for $0.99 worth of yeast...it's worth the peace of mind.
2/22/2005 – I live in israel and i would like to buy Malolactic Culture (Dry). but it must me cooled all the time.how can i place order, and what will be the shipping price?
Response From Homebrew Heaven: This is a "freeze dried" culture that can tolerate normal temperatures for at least 10 days or so without refrigeration. We can send 2 of these packages to you in Israel by USPS Air Parcel Post for about $23 for the shipping. The scheduled delivery time to Israel is 4-10 days. You can select faster service if you like, for additional cost. . . .
12/29/2004 – What would happen if you combined different yeast strains for your wine brew? For Example, if you hydrated and proofed a Montrachet together with a Champagne, then pitched them together into your mixture?
Response From Homebrew Heaven: As you might expect, you would get something in between the two flavor profiles. The most alcohol tolerant one, however, would "win out" if there is sufficient sugar.
10/25/2004 – I made 5-gallons of Red Zinfandel wine. It's in it secondary fermentation process by about 3-weeks. The wine still tastes a little sweet. Can I add some more yeast and/or malo-latic cultures to "burn-off" some more sugars? What would you suggest at this point to get a dry wine?
Response From Homebrew Heaven: You don't say whether (or not) it is still fermenting. If it is, let it continue. You also don't say what yeast you have used or your sugar level at the begininng, so I can only guess why it may still be sweet. I don't see your name in our customer list, so I don't know the specifics of what you bought.You can try adding some more yeast . . .
10/13/2004 – I want to buy a yeast for the fermemtation a mix honey and orange juice at 12% Alcohol. i don't see in your web site, If you have give me the price and web site address.
Response From Homebrew Heaven: There are many different wine (and mead) yeasts that might be good for this. Here are links to both:
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.
8/16/2004 – can you use bread yeast to make wine.
Response From Homebrew Heaven: Yes, if you want to make crappy wine. You can also use wine yeast to make crappy bread!
8/9/2004 – Hello, Is it Possible To Add Too Much Yeast To The Must?
Response From Homebrew Heaven: It's possible, but very very unlikely. You would have to add POUNDS to a 5 gallon batch to achieve it. Adding 2-3 standard packages is just fine.
4/10/2004 – What are the signs (evidence) of malolactic fermentation?
Response From Homebrew Heaven: The is not much to see...just a little positive pressure in the airlock is about it. ML fermentation takes place very slowly.
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://store.homebrewheaven.com/articles/wine_yeast_recommendatons.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://store.homebrewheaven.com/articles/wine_yeast_recommendatons.htm
10/2/2003 – i have never used the dry ML. How many gallons will it inoculate.
Response From Homebrew Heaven: Each package will innoculate up to 10 gallons of wine.
9/18/2003 – How is (this) dry malolactic culture used?
Response From Homebrew Heaven: Keep the pouch cool (refrigerator or freezer) until ready for use, then leave at room temperature for 15 minute before using.The wine needs to be 65-75 deg F, less than 14% alcohol, and with a pH of not less than 3.1Sprinkle the dry culture directly into the wine immediately upon opening the pouch. Stir the wine continuously until . . .
9/14/2003 – I am looking for a ML bacteria to start ML in Merlot. Winemaker magazine suggests inoculating with a ML bacteria 3-4 days after pressing. Is one of your ML yeasts appropriate for this use?
Response From Homebrew Heaven: Yes, these! I should point out, however, that ML is not a yeast. As you say, it is a bacteria, and it is used AFTER introducing the yeast.
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.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 . . .
9/9/2003 – Can you point me in the direction of a book that details malo-lactic fermentation? All of the books that I have gloss over the subject with very little detail.Specifically, right now, I would like to know if it is too late to start MLF if the wine is in secondary. I have 2 batches of wine - a Marchall Foch and a Fredonia both from grapes . . .
Response From Homebrew Heaven: Sure. "Techniques in Home Winemaking" has pretty good advice. From what you tell me, I would say that it is not too late to start MLF.Here are a few online resources to try (free is a good thing!):http://www.rjspagnols.com/HandoutView.asp?HandoutID=32http://www.bcawa.ca/winemaking/ml.htmhttp://www.scottlab.com/malolactic_fermentation_guide.htm . . .
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 . . .
7/22/2003 – I make white wine from bottled white grape juice. Pls. advise which wine yeast I should use.
Response From Homebrew Heaven: The Lalvin D47 should work very nicely. Another one is Red Star Cote de Blanc.
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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