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.You might try either Cote des Blanc yeast or the Wyeast 4783 Sweet White Wine Yeast (formerly named Rudesheimer). Both are low attenuating strains of yeast.Really, there are 2 different ways to produce a sweet, carbonated cider.1) Just prior to bottling, use an artificial (non-fermentable) . . .
9/16/2012 – Do i need to add tannin to muscadine wine?
Response From Homebrew Heaven: Probably not. Tannin adds a little astringency, which usually not necessary with muscadine grapes.I WOULD add some pectic enzyme however to help break down the fruit and to better extract the natural sugars in the grapes. Here are a few recipes for muscadine wine:http://winemaking.jackkeller.net/reques15.asp
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.
2/26/2011 – Greetings, Been a while since I did any brewing. All my purchases have been from you for obvious reasons. I noticed you now sell only one style cork. A standard and a premium. Which one went away? Want to try my hand at mead. Would like to use honey local to my area. Can I get a kit without your honey? Thanx gang. the new site is awesome. . . .
Response From Homebrew Heaven: We now only offer the standard corks. The premium corks just became prohibitably expensive. We now offer a Duo-Disk cork that is very good, and serves the purpose well at a reasonable cost.Unfortunately we don't offer the kit minus honey. Here is a list of everything else that is included for you to purchase separately. 1- package . . .
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
9/21/2009 – I have a question about the addition of sulfites (campden tablets or potassium sulfite) in a cider wine where I've used honey instead of cane sugar to increase the PA..I plan to add enough honey to the pressed cider to get the PA up around 18%+ and I'm using the Eau De Vie (sp?) yeast by Wyeast.. my question is that if i heat the mixture . . .
Response From Homebrew Heaven: Effectively what you are doing is pasteurizing the juice and honey. I see no need to use sulfites (campden tablets) in the beginning of the process when you go this way.You MAY very well need some after fermentation (before bottling) however. If you end up with some residual sugar (entirely possible depending on nutrients, temperature . . .
10/6/2008 – i added the campden and yeast at the same time to a twenty gallon grape juice and pulp batch. do i need to wait and add the yeast again?
Response From Homebrew Heaven: Probably so. Adding them together is a BAD idea.Be sure to leave it uncovered at least 24 hours, and maybe stir it some to drive off some of the sulphites that are trying to kill off your yeast.
2/27/2008 – Hello, I want to make some mead, but already have the honey (saves a bundle on shipping to Alaska). Do you sell the Mead Blend, Campden Tablets, Potassium Sorbate and 2-part wine finings separately? If so how much would that cost? Thanks for the help.
Response From Homebrew Heaven: Yes, of course. We have those products in the Mead category, and the Wine Additives category. Here is a link to those products (with pricing)
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!
7/20/2007 – WHEN USING FLAVORINGS,CAN YOU STILL ADD POT. SORBATE AND CAMPDEN TAB. AND LATER ADD SUGAR TO TASTE??? WITH A FLAVORED SWEETNER YOU OMIT SORBATE--IS THIS RIGHT?? SORRY FOR TWO QUESTIONS... THANKS,STEVE
Response From Homebrew Heaven: The purpose of Potassium sorbate and campden tablets (potassium busulfite) after fermentation is to stabilize the wine, and prevent re-fermentation. So yes, after your wine has stopped fermenting and adding those two things, you should be able to add sugar to taste in order to sweeten your wine.No, OUR flavoring does not contain sorbate . . .
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 . . .
5/18/2007 – My wine kit says that if I plan on storing my wine more than 6 months, I should add more sulfite just prior to bottling. Do you recommend the same, and if so, how many tablets should I use?
Response From Homebrew Heaven: Sounds like you got that kit somewhere else. Yes, we recommend using sulfite prior to bottling. If you are using tablets, add 1 (completely dissolved) tablet per gallon of wine.If it is one of OUR kits, however, you should already have a packet of sulfite in your Kit. Use that instead of tablets!
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 . . .
Response From Homebrew Heaven: Yes, that is entirely possible. No problem with doubling the recipe.
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 10-6:30 M-F and 9:30-5 on Saturdaysand 11:00am-3pm on Sundays
10/19/2006 – I have 80 pounds of Concord Grapes. Howmuch Tannin, Campden and Pectic Enzymeswill I need to bottling date?
Response From Homebrew Heaven: That equates to about a 5 gallon batch, give or take. One package of each will be more than enough.
10/16/2006 – I want to make Apple Jack. I have done research trying to figure out what this drink is. Since I don't have any of the hardware to make this drink. I need recommendations on what to get as far as hardware. I don't have a lot of money to spend and would like to keep this operation as small as possible. Any help on this?What is Campden?
Response From Homebrew Heaven: I guess the answer depends on what you mean by apple jack. Some people use this term to mean fermented apple juice, which is also called hard cider. Some people use the term apple jack to mean distilled hard cider. Some people use the term to describe fermented apple cider that is then FROZEN and then the ice (water) is removed, leaving a . . .
6/4/2006 – I have racked my wine for the last time and now I'm wondering do I need to use the crushed campden tablets if I am using Super-Kleer K.C.?
Response From Homebrew Heaven: Yes, they do entirely different things. Campden tablets act as a stabilizer to prevent bottle re-fermentation, and Super-Kleer is a clarifier.
3/28/2006 – I have been offered as much shiraz and cabernet grapes for free as I can pick (as there is a wine grape glut in our area). Can I hold the crushed fruit with campden tablets in sealed containers until the yeast I ordered arrives? I have no refrigeration for the 150 kg of fruit I will pick.
Response From Homebrew Heaven: The best thing to do would be to NOT crush the grapes. Just soak them in fresh water that has been sulfited using campden tablets until the yeast gets there. Crush afterwards.If you can't do that, then you probably can delay the fermentation using sulfites. Much depends on how well the containers are sealed, how long, and how much wild . . .
3/9/2006 – do I need new airlocks every time i make wine?, and what are campden tablets?
Response From Homebrew Heaven: No, the airlocks can be used for years.Campden tablets are potassium bifulfite, compressed into a convenient tablet. You typically use one per gallon of wine.
12/30/2005 – When I use Campden Tablets I crush them and mix in hot water. I can still see the particles floating around sometime after. What am I doing wrong? I have even used a coffee grinder to crush the tablets.
Response From Homebrew Heaven: You are not doing anything wrong. They are simply hard to get mixed. If it is a problem, you can use a powdered version of campden tablets, call potassium bisulfite. It is much easier to dissolve. Here is a link to that product.
8/18/2005 – I have 5 gallons of musadine underway using your kit and great advice. Jim & George's book says to add Campden tablets each time you rack. After reading the Q&A here, this seems to be excessive. Am I misinterpreting their advice? I do not want to over sulfite my wine. BTW, your site is an excellent source of both materials and information. . . .
Response From Homebrew Heaven: Thank you for your kind words about our site!Yes, I believe that is excessive, particularly if your wine is still fermenting slightly. If it is still fermenting (bubbling) there really should be no need for sulfites. If you minimize air exposure to your wine, you can get by with less, in any case. We do recommend using sulfites prior . . .
7/3/2005 – how do i get sulfite?
Response From Homebrew Heaven: You buy it. We have it in several forms in our Wine Additives category. It goes by potassium bisulfite, sodium bifulite, metabisufite, and campden tablets.
6/21/2005 – The last kit I made wine with did not have me stir it everyday but the direction from the contentrate label says to stir every day. To me it seems like you would have a better chance of getting something in your wine and ruining it.Also if I use campden tablets to sterilize is the same water good for the next day or how long will 1 tablet . . .
Response From Homebrew Heaven: The stirring is to thoroughly mix the bentonite and to re-suspend the solids for better utilization. While the wine is fermenting, it is giving off CO2 and creating alcohol, both of which help to protect it. Just use a sanitized spoon and it will be fine.I don't believe it's necessary to sanitize your water in the first place, unless you . . .
6/7/2005 – If there is no campden tablets around you, what natural substitute can you use ?
Response From Homebrew Heaven: Campden tablets are used in several ways:1) added to the wine prior to fermentation, to kill off natural bacteria2) at the end of fermentation, to stabilize your wine prior to bottling3) as an equipment sterilizerFor 1) I know of no substitute, short of pasteurizing. You can often just NOT use it, if your fruit is fresh and clean.For . . .
4/27/2005 – If I am using a varietal fruit wine kit, do I need to add Campden tablets that came with my hardware kit?And if so, when?
Response From Homebrew Heaven: No; there is no need. Those are included in case you make wine from fresh fruit.
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.
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