10/5/2016 – If I use this to get a fermentation this is stuck due to high levels of unfermentables, can I still bottle the beer, or will the enzyme keep working its way through all the sugars?
Response From Homebrew Heaven: You should let it work in the fermenter, until it is finished, THEN bottle as normal.Could it be that the yeast you are using is incapable of going that high in alcohol? If so, you may need to add some champagne yeast that is capable of going to a higher level (also prior to bottling).
6/1/2016 – what is the best yeast to make cranberrywine with cranberry juice?
Response From Homebrew Heaven: I like the champagne yeast (either Red Star Champagne yeast or Cote de Blanc myself. See links below.
1/1/2016 – I want to make a gluten free bread that is made with RICE FLOUR. Could one of these wine yeast work (as opposed to wheat yeasts that are sold at the grocery store)? It may be a long shot but if it worked, that would be AMAZING.(do you use any wheat, barley or rye when feeding/keeping your yeast)?Thanks for entertaining my questions! . . .
Response From Homebrew Heaven: We're certainly no experts in bread making, or wheat/gluton allegies BUT:Lots of our customers make gluton free beer using rice and sorghum syrup. The yeast itself contains no wheat. It is a living organism. You can probably use either beer or wine yeast. Here is a link to some information about yeasts:http://www.allergy-details.com . . .
10/14/2014 – Hi, I would just like to make a quickcheap wine (within two weeks) fromstore bought canned juice or frozen concentrate. I guess the goal is toget a good buzz. :) what type of yeast do you recommend?
Response From Homebrew Heaven: Make sure that your juice/concentrate is preservative free.I would use Red Star Champagne yeast for that application.
8/18/2013 – I want to make mango ginger wine but not sure what wine yeast to use? Or do I need to buy any other yeast or pectin or anything to make it? Thanks
Response From Homebrew Heaven: Sounds like a wine I would enjoy! Haven't had it, unfortunately.Here is a recipe from Jack Keller for making a ONE gallon batch of mango wine. Scale up as needed, and simply add ginger to the mix. If it were me, I would use a Cote de Blancs wine yeast. Mango Wine3-4 lbs fresh mango 1 lb 13 oz lbs finely granulated sugar 7-1 . . .
10/12/2012 – whats the best kind of yeast for homemade jug wine that stays in a warm place...?
Response From Homebrew Heaven: I would go with Cote de Blanc for sweeter, fruity type wines, or Champagne yeast for a drier wine.Here is a link to our Wine Yeast Recommendation Chart for various types of wine:http://store.homebrewheaven.com/articles/wine_yeast_recommendatons.htm
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 . . .
3/18/2012 – a friend of mine is using a bread yeast to make his mead is this gona produce a good wine or should he use some thing else
Response From Homebrew Heaven: That is really a bad idea. Particularly when there are quality wine yeasts available for under a buck. For a little more, there are also liquid mead cultures known to produce quality meads.Some dry wine yeasts are also favored by mead makers. See below for links to the favorites.
10/14/2010 – How fast is Lalvin D47? I've been making mead with Champagne yeast that leaves a strong yeast taste and can take 6 months to finish.The Premier Cuvee Wine Yeast sounds like another option for a cleaner taste. How does it compare in speed. Or is there a beer yeast that would be quick and still clean tasting?
Response From Homebrew Heaven: The relative "speed" of yeast strains depends on many factors other than the strain used. Typically, the champagne yeast would be fast acting and neutral in flavor profile. Perhaps there is something else going on..? D47 yeast would usually be slower than champagne yeast, but a good choice nonetheless.Premier Cuvee is about the . . .
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
3/18/2010 – I'm planning on making a few batches of Mead this summer using recipes from a popular homebrewing book (that you sell) and the recipe calls for 1oz (28g) of dry champagne yeast or Pris de Mousse per 5 gallon batch, however in your description it's implied that one packet(5g) of EC-1118 is sufficient for the same amount, what should I do?!? . . .
Response From Homebrew Heaven: Lalvin EC-1118 IS a dry champagne yeast. We also have the same dry champagne yeast made by Red Star, called simply Champagne Yeast. As far as we can tell, the two products are identical.Either one will work just fine in your mead recipe!As far as how much to use, one 5 gram packet should be sufficient. The yeast simply multiplies . . .
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.
5/24/2008 – Where is champagne yeast available in Mumbai, INDIA?
Response From Homebrew Heaven: We have no idea, sorry.We can send it from here, however...(from Everett, WA U.S.A.)
3/24/2008 – Would the Red Star Pasteur Champagne yeast work well for making root beer?
Response From Homebrew Heaven: Yes, that would be a good yeast to use. Very neutral flavor, works fast.
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!
1/20/2008 – I am making "Balloon wine" with Welches grape concentrate. What would be a good yeast?
Response From Homebrew Heaven: Montrachet would work well. Here is a link to that product.So would several others.But the question IS: Why not make GOOD wine? It's easy to do, and you don't do it using Welches and balloons.The expression I have heard is "you can't make ice cream out of horse****". Asking what kind of sprinkles you should use on that ice cream . . .
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: It sounds like you got bad advice (again).Yes, the liquid cider yeast leaves more fruitiness, and is less dry than champagne yeast.
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.
4/3/2007 – Regarding your answer to this question:""10/13/2003 -- Hi, I was just wondering what the highest possible amount of alcohol is that a beer yeast can live in? I am planning on making a strong beer, and I want the alcohol to be at about 8-9%, so I just want to know if this will be achievable with just beer yeast? Or will I need to add champagne . . .
Response From Homebrew Heaven: No, I would not (re)aerate when adding champagne yeast at the end.Consider too, that your ending gravity is very much a function of your STARTING gravity, regardless of the yeast type used. Typically, a beer will drop only to about 25% of the starting gravity "points". For example, if a beer starts out at 1.080 it will likely not go much . . .
1/4/2007 – if i order a soda extract what else do i need ie:yeast? etc
Response From Homebrew Heaven: Just use the concentrate, some champagne yeast and sugar. As far as equipment, you'll need something to mix it in, and strong bottles and caps. These can be glass, and you can apply caps with a capper, or you can use plastic screw type bottle. Don't forget some sanitizer, too.
12/22/2006 – What yeast would be best for making homeade Root beer?
Response From Homebrew Heaven: We like the Red Star Champagne Yeast for soda pops.
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
9/6/2006 – I bought nottingham ale yaest and I'm making a brew with 10lb. dry malt extract. Will I have to use a second yeast to eat residual malt or will this yeast be sufficient to eat this much malt?
Response From Homebrew Heaven: In a 5 gallon batch, that is a high gravity beer. My guess is that the Nottingham will do the job, but why take the chance? After the beer yeast has done it's thing, add a little champagne yeast to the secondary fermenter. If it needs it, it will take care of the residual sugars AND provide live yeast for bottle conditioning (carbonation) . . .
6/12/2006 – when brewing beers with a high alcohol content (barley wine, eisbock), can i use a packet of windsor yeast in the secondary fermenter instead of the champagne yeast-i have a difficult time finding the champagne yeast.thanks
Response From Homebrew Heaven: No. The champagne yeast is needed because of the high alcohol tolerance. Typical beer yeasts "die off" at about 9% alcohol. Champagne yeast is not hard to find...we three of them!
6/7/2006 – I would like to know who certifies the wine yeast as kosher. Thank you
Response From Homebrew Heaven: Red Star® Active Dry Wine Yeast strains produced in Baltimore, MD are certified Kosher, includingPassover, by Organized Kashrus Laboratories, Brooklyn, NY. Red Star® Active Dry Wine strainsproduced in Croatia are certified as Kosher-Pareve by the Chief Rabbi of Croatia.
3/10/2006 – I was wanting to know the percentage of alcohol ths yeast would reach before it stops fermenting...
Response From Homebrew Heaven: This yeast is capable of going to 16-18% alcohol given the right conditions (nutrients, temperature etc).
12/30/2005 – Hi I just made my first batch of mead . I used Yeast #4184, how well will it work with HIGH potential alcohol reading. My reading was about 22%?
Response From Homebrew Heaven: It won't go THAT high. You can expect only about 14%, and only if you have sufficient nutrients. You can expect a pretty sweet mead unless you add another yeast also, like champagne yeast. It will go to about 18%. That still leaves aobut 4% residual sugar. Another option is to water it down some, and make a larger batch...
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 – Hi - Love your store and am now just about a regular - I hope. Can you give me a Cliff Notes version of soda making - what I need, supplies, how to, etc. I think it would be fun for my kids. They would love to make rootbeer, I think.
Response From Homebrew Heaven: Thank YOU, Kim. Making soda pop is easy, real easy. To give it a try, order a few flavors, and start saving your plastic soda bottles...the kind you buy soda in now. They will wash out nicely, just save the caps.The soda flavors come with complete instructions, but here is the "Cliff Notes" version:To make 4 gallons:Stir together . . .
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.
3/27/2005 – I am considering using Turbo Distiller's Yeast in place of wine yeast to speed up the wine making process and to get a higher alcohol concentration. Is this a bad idea? From other's questions on your site, it appears that the two step fermentation process for wine(i.e. air lock after 5-7 days) is not necessary. Is this true for me, given my . . .
Response From Homebrew Heaven: First, 2 comments:1) The alcohol level is determined by the amount of sugar in the wine, as well as the yeast used. If you only have enough sugar for say, 12% alcohol, that is all you will get out of it. If you have much higher sugar levels (like 16-18%) a champagne yeast can still go that high.2) You didn't mention taste as one of your . . .
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.
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
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 . . .
9/7/2003 – 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.
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