From MikeM of Buffalo, New York on 4/23/2012.
Worked like a charm... did exactly what it was supposed to do.
10/3/2010 – I have made tomato wine from a old family recipe it called for 1, 2oz compressed red star yeast. On the same recipe it had also had everything increased but the yeast. So I put in the 2oz of yeast. The wine is very strong and has a bitter tast. Is that from the yeast? If so how can I fix it? Also do you have a filter that can be used for small . . .
Response From Homebrew Heaven: The bitter taste is not likely from the additional yeast. Yeast simply multiplies on it's own to atack the available sugars, so the amount initially used is not important. To improve on it tho, GET AWAY from BAKING YEAST.I would use a quality wine yeas, like Pemier Cuvee next time.Yes we have filters for small batches. See the link . . .
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
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!
10/6/2007 – Do you sell charcoal filters for wine?
Response From Homebrew Heaven: No. Wine is NEVER charcoal filtered. Charcoal is used for filtering distilled spirits only; to remove "off" flavors.We do have wine filters, however, for removing sediment. These filters use disposable filter "pads".
2/26/2007 – I have read that using a filter will take away body from the finished product. Have you found this to be the case?
Response From Homebrew Heaven: I have never seen it reduced by using the #1 or #2 filters, but I have when using the #3. The #3 filter is extremely fine. I would say it reduced more of the color and flavor than body, however. This was with a fruit wine.
1/7/2007 – I bottle my beer. I understand if I want to filter it, not to use the no. 3 filter as it would remove the yeast nessesary for refermintation. My question is should I filter first and then add the priming sugar or does it matter.
Response From Homebrew Heaven: It would remove SOME of the yeast, it's true, but not all of it. Your beer will still carbonate, it would just take a little longer. I have tried it.You will also end up with some sediment in your bottled beer, due to the re-fermentation of the priming sugar. Those yeast cells die off and fall to the bottom as they normally would, whether . . .
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
10/27/2006 – Can you filter distilled spirits with this filter?
Response From Homebrew Heaven: Haven't actually tried that, but I see no reason why it wouldn't work. It should remove particulate matter, but I wouldn't expect it to remove fusel oils, solvents or other nasty (liquid) stuff, if that's what you mean...Activated carbon is usually use for that.
4/29/2006 – What would be the best way to clear a wine? particulary fruit? I have an apple/pear mixture going now and its cloudier then anything i've ever seen before.
Response From Homebrew Heaven: It depends on what is MAKING it cloudy in the first place, try using bentonite first, and then following it with our 2-part Super Kleer. Usually that will do the trick. Pectic enzyme may also help.If all else fails, you could filter your wine. Usually not necessary but...
1/3/2006 – can this filter be used to filter hot maple syrup? I make maple syrup and need to filter it befor I bottle it. Can this be used and if so what temperature can I use it up to?
Response From Homebrew Heaven: Unlikely. My guess is that the liquid would be too viscous to filter in this way.
11/15/2005 – I own the mini jet and have used it on quite a few batches of wine(it works great). I am now starting to brew beer and was wondering if filtering was reccomended.
Response From Homebrew Heaven: You can do that, but carbonating your beer in the bottle requires the re-fermention your priming sugar within that bottle. If you filter TOO much (using the #3 pads), you can remove the needed yeast also.The re-fermentation of the priming sugar just creates a little more sediment, so I don't see the value of filtering beer that is bottled. . . .
9/18/2005 – Can you use the mini filter to rack wine from carboy to carboy?
Response From Homebrew Heaven: You could, but you would have to filter it on the way...or figure out how to bypass the filter plates. It really isn't designed as a transfer pump, however. If you had to pump very high in the upward direction, it probably doesn't have enough power for that.
3/13/2005 – I have 12 gallons of apple wine that refuses to clear. I tried super-clear and after 2 weeks I added extra pectic enzyme then 2 weeks later I added bentonite and moved it back upstairs out of my basement. It still looks about the same as when I started the process. Do I hit it with Sparkoloid or should I consider a filter process?
Response From Homebrew Heaven: It sounds like a real problem child. Not sure why it wouldn't respond to all those things, unless it was boiled...that sets the pectins and it will never clear.Yes, at this point, I think I would consider filtering it. I doubt if sparkoloid would work any better than what you have already tried.
12/29/2004 – Recently we purchased the Minijet filter system. Our first line we filtered was a Merlot. We used a number 2 filter and after about 1 gallon wine started squirting from the top of the filters. I installed new filters and they lasted for about 1 gallon. So 12 filters later I finished filtering my wine. What did I do wrong? Should I have . . .
Response From Homebrew Heaven: Well, I suspect that your wine was less than clear to begin with. It is really necessary to use a fiining agent, such as bentonite, or a combination of fining agents to remove as many particulates as possible PRIOR to filtering.Yes, running it thru the #1 pads first would have helped. Soaking for a minimum of 5 minutes is recommended, . . .
12/19/2004 – Yesterday I tried #3 filters for the first time. When I ran the pump up I got gysers from the top of the filter pack. A secondary clamp at the top helped but most of the wine ran out of the drip collector line rather than from the filter output line. I didn't run into this problem with the #2 filters on the same batch of wine. Is there something . . .
Response From Homebrew Heaven: This problem could be from a few things. Most often, it is because you are trying to use the #3 filter on a sweet, or sweetened wine. The residual sugar in the wine makes it "thicker" and it will not go thru the #3 pads very well. We don't recommend using the #3's on sweet wines for this reason. Also, it is especially important to . . .
11/26/2004 – I am making my first wine batch and was wondering what is the best way to clarify it. Should I just use your sparkolloid powder or is it best to use teh Buon filter (or both). If I use the filter, should I also stabilize the wine?Thanks!!
Response From Homebrew Heaven: There as many ways to clarifier wine as there are wine makers. I like to use bentonite first, and then use SuperKleer afterwards. Usually that clears the wine all that I need. If you want brilliant, show quality wine you can then filter it with the Buon Vino filters. A #2 filter is almost always sufficient.
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: Often a wine doesn't really require filtering, but... 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.
7/21/2004 – I am getting ready to bottle first batch of wine. Will filtering stop fermentation or should stabalizer still be used before filtering. Heard that adding sorbate will cause bad taste after time.
Response From Homebrew Heaven: No, filtering will not stop fermentation. It will slow it down, perhaps, but not stop it. You should still allow it to finish fermenting and use a stabilizer before bottling.I disagree about the sorbate. If you use a modest amount (1.25 tsp per 5 or 6 gallons), you will not have any flavor problems. I have won my fair share of wine competition . . .
7/9/2004 – Do you need to replace the filter after each batch of wine or can you rinse the filter out and use it again?
Response From Homebrew Heaven: No, you need to replace the (disposable) filters each time.
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!
3/22/2004 – I am looking for a part for the mini jet. Can I get a parts list of this model so I can order it? It is a internal seal on the main pump.
Response From Homebrew Heaven: I'm afraid we don't have a complete parts list BUT, if you go to:http://www.buonvino.com/Buon Vino certainly does, and they have a customer service support number. If we can help, let us know!
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 . . .
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 . . .
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