12/19/2011 – I have used your acid blend many time for my meads but am looking to take my skills to the next level. Want to start mixing my own acid blend any help or sugestions you could give me on how much of each would be greatly appreciated.
Response From Homebrew Heaven: Have you tried our Mead Blend? It has a nice (proprietary) blend of acids, nutrients, tannin etc that works wonderfully for mead. Link is shown below.If you are considering blending your own acids, I would start with a higher proportion of malic acid, like 50%, and then use perhaps 30% tartaric and 20% citric. A little grape tannin is also beneficial.
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!
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
8/18/2006 – If the soda ash cleans the barrel, what is the best sanitizing product to use on a barrel? The iodine sanitizer?
Response From Homebrew Heaven: Sanitizing your barrelUse this procedure to sanitize your barrel before filling it with wine.Fill barrel half-way with cold water.Add 2.5 grams of sodium bisulfite for every litre of the barrel’s total volume (0.4 oz./Imp. gal.).Add 1.25 grams of citric acid for every litre of the barrel’s total volume (0.2 oz./Imp. gal).Bung the barrel. Roll it to mix in the sulphite and citric acid.Remove bung and finish filling barrel with cold water. Replace bung and let full barrel stand 48 hours.Drain barrel. Rinse several times with cold water.
2/16/2006 – If I were to brew my own SAKE and price was not an object what devices and supplies would I need to brew the best, clear SAKE with the most alcohol content at home using your supplies ??
Response From Homebrew Heaven: Homebrew sake requires little specialized equipment, just typical brewing stuff. A Complete Wine Making Equipment Kit (5 gallon) would be a good way to go, providing the fermenters, airlocks, test equipment, siphon gear, corker, corks etc. Other hardware you might need is a stainless steel brewpot. Sake is not boiled, but you will need a large stainelsss steel vessel of some kind for the koji to convert the rice starches into sugars. A 5 to 8 gallon brewpot is more than big enough for that. Temperature control is also very important in making sake, so a good thermometer is imperative. If price is not an object here, get the best. If you are doing this in a cool area, our Brew Heat Pad might be just the thing to help maintain the proper temperature. As far as ingredients, you really just need milled, steamed rice (you provide), koji, sake yeast, a little citric acid and perhaps a clarifier, like Super-Kleer. Oh yes, and patience and water!
5/15/2005 – Concerning the citric acid, 2oz. Is that liquid or powdered form?
Response From Homebrew Heaven: Our citric acid is dry, powdered form. Granular, actually.
9/17/2004 – Is this the kind of citric acid I need for Saaki? It calls for citric acid.
Response From Homebrew Heaven: Yes, it is.
4/26/2004 – Is the tartaric acid available as a powder? What about the 3 acid blend - tartaric, citric, and malic acids?
Response From Homebrew Heaven: All of these acids are sold in the granular form. About the consisitance of table sugar.
11/9/2003 – I understand that there are two kinds of citric acid, from citrus fruit and from chemicals.What is Citric Acid made from?
Response From Homebrew Heaven: It is my understanding that most citric acid comes from fruits. If there is an "artificial" means of making it, I don't have any more info. Sorry.
7/18/2003 – If I buy the bulk distillers yeast, how many ounces of nutrients and yeast would I use? I will also be using 20lbs of cane suger in 6.5 U.S. gallons of water.
Response From Homebrew Heaven: For maximum alcohol production, try using some citric acid to arrive at a pH of about 4.2. After that, try using about 120 grams (4-5 ounces of dry yeast)and 4-6 ounces of nutrient. Please understand that this is just a starting point, and you should determine what works best with your setup.
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