8/11/2016 – what is the best yeast for making brandy?
Response From Homebrew Heaven: Brandy is essential WINE that has been distilled, so there are many different types of brandy (fruits like apples, grapes, peaches etc). I would use a yeast that is appropriate for the type of fruit you plan to use in making the wine. A red wine yeast for red grapes, for instance, or a cider yeast for apples, perhaps a fruity wine yeast . . .
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.
1/5/2015 – When using #Ec-1118 for a sweet mead just add more honey???
Response From Homebrew Heaven: Not necessarily. This yeast is a very alcohol tolerant strain of yeast. It can go as high as 18% alcohol, so adding more honey (if it is below that limit) will simply make your mead more alcoholic.For a sweeter mead, I would use a less alcohol tolerant yeast, like Wyeast Sweet Mead Yeast or, if you prefer dry (granular) yeasts, I would . . .
8/30/2013 – I used Lalvin 71b-1122 to try something different for my apple wine. Added the yeast and nutrient 13 hours ago. Covered the pot with a clean dish towel. So far fermentation has not started. Temp of the juice is between 80 - 82 degrees. Still smells sweet. Is this too long to wait for fermentation? Is it now stuck? Should I add more . . .
Response From Homebrew Heaven: Usually when we hear this, it is the result of adding sulfite (campden tablets), sorbate, or juice with preservatives prior to adding yeast. Could that be the case? If so, you'll need to let it "blow off" the preservatives before adding more yeast.It sounds like an ideal environment for fermentation. I would wait another day or so, and . . .
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 . . .
12/6/2012 – I am thinking of trying a mango wine and a strawberry/kiwi wine, what would be the best yeast for a sweet wine, I don't want it dry,
Response From Homebrew Heaven: I would go with the Red Star Cote des Blancs (see link below). You may want to stabilize after fermentation and re-sweeten prior to bottling in order to get a really sweet wine.Here is a link to wine yeast recommendations:http://store.homebrewheaven.com/articles/wine_yeast_recommendatons.htm
10/26/2012 – A follow up to my question on 10/24/2012. Is there a wine yeast that would leave enough residual sugars the cider would be sweeter? I looked at Wyeast Labs 4242 Chablis, and it suggests it will leave residuals sugars of 0-0.75%. Any idea whether such a yeast would do well in cider (with yeast nutrient of course), or dramitically change the . . .
Response From Homebrew Heaven: The best choice is probably Cote des Blancs yeast. Providing there is enough sugar in your cider, this yeast will shut down at maybe 11-12 abv. By the way, I wouldn't use the yeast nutrient. You are trying to get it to stop at the right point. Why enourage it?Another "trick" is to use a little dry malt extract (a pound or two per 5 gallon . . .
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) . . .
10/24/2012 – Why is there a difference between the temp profiles for this yeast quoted on your website versus the manufacturer spec sheet?Your website lists the range as 64-86F (a range I find on many other vendor websites) but the manufacturer puts the range at 53-57F.
Response From Homebrew Heaven: The spec sheet you cited reads "ensures fermentation EVEN AT low temperature (12C-14?C, 53F-57F" (emphasis is mine). I believe that Fermentis wanted to emphasize that this yeast is capable of fermenting at such a low range. It's "normal range is 64-86 deg F, but CAN go lower. The lower range can be important when making some wines, since . . .
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
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.
7/4/2010 – I live in SC and have been experimenting with scuppernong & muscadine grapes, and blending these with other fruits. I've always been told to use Montrachet yeast, but since I want sweet wines, it seems like Cote des Blancs might be better. I can't find any references to scuppernong wine on your site, so do you have any experience of how this . . .
Response From Homebrew Heaven: Cote de Blancs would be a good choice for leaving some residual sweetness. There has to BE some sugar in the juice in the first place, however, and muscadine-like grapes are quite sour. I would add sufficient sugar to get a potential alcohol level of about 16% before fermentation. The Cote de Blanc should turn off before that. If not, try . . .
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 . . .
3/11/2009 – I'm trying to make sweet wines red & white. With a 10-17% alcohol content. What yeast would you recommend?
Response From Homebrew Heaven: Generally speaking, we like Montrachet and Premier Cuvee for reds, and Cote de Blancs for whites.Here is a wine yeast selection guide:http://store.homebrewheaven.com/articles/wine_yeast_recommendatons.htmThe key to making sweet wines is to ferment them completely, then stabilize the wine (using potassium sorbate and potassium sulfite). . . .
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!
10/25/2007 – I'm making a strawberry wine I want to keep as much of the flavor as possible and I want it a little sweet. I used the montrachet for the last batch it was alright but a little dry. What yeast would you recommend. Thank you.
Response From Homebrew Heaven: I would recommend RE-sweetening to taste, after you stabilize the wine. Use potassium sorbate and sulfite to stabilize, then use wine conditioner to sweeten to taste. Doing it this way will leave some sweetness without causing a re-fermentation (and exploding bottles).Using Cote de Blanc yeast may also help...
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
10/5/2006 – could you please tell me what yeast you recomened for wine from fresh concord grape juice from New York.
Response From Homebrew Heaven: I would use either Montrachet or Cote de Blancs.Here is a link to a Wine Yeast Recommendation chart for various wines:http://store.homebrewheaven.com/articles/wine_yeast_recommendatons.htm
7/24/2006 – I am looking to make 5 gallons of wine using grape juice. I read elsewhere that the sugar content should be 20%. If I used 5 gallons of juice for my liquid, about how much more sugar should I add? Also, what yeast would you recommend?
Response From Homebrew Heaven: The amount of sugar to add, if any, depends on the sweetness of the juice. You don't necessarily want 20%, either.The best way to determine the sugar content of the juice is by using a hydrometer, or a refractometer before fermentation. You can add sugar if needed at that point. For instance, a hydrometer will tell you the potential alcohol . . .
6/11/2006 – What yeast do you suggest for wine made from fresh blackberries?
Response From Homebrew Heaven: I would go with Red Star Cote de Blanc myself.
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.
3/24/2006 – What kind of airlock comes with this bottle? do you have a recipe book for making wine out of juice bought from the store? What kind of yeast is recommended for this type of application for sweet wines?
Response From Homebrew Heaven: We can include either type of airlock. The choice is yours. Just tell us in the Customer Comments section (at checkout) if you have a preference.Yes, we have a recipe book like that, for 1 gallon recipes. Here is a link to that book:For sweet wine, I like Red Star Cote de Blancs
3/11/2006 – I really l ike sweet/semi sweet soft fruit (peach, apricot, plum) wines and elderberry, black raspberry, chockcherry, wild grape. Which yeast do you recommend? I do not want dryness in the wine, I want lots of flavor and taste of the fruit. I whirl the fuits in my cuisine machine so what do I need to use to clarify the final products? . . .
Response From Homebrew Heaven: We like Red Star Cote de Blanc for fruit wines like this. Another great choice is a liquid yeast called rudesheimer. For clarifying, we like to hit it with bentonite first During primary fermentation), and then add Super Kleer 2-part wine finings when fermentation ends.Links are provided below
2/11/2006 – I'm making a peach wine, would EC-1118 be a good yeast to use for my batch of wine?
Response From Homebrew Heaven: Yes, if you like a dry (not sweet) wine. Personally, I like a little residual sweetness in a fruit wine. For that, try Cote de Blanc.
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.
9/7/2005 – how much yeast do i put in just to make one gallion of apple cider or apple wine i was going to use red star cote des blancs i would like it to be sweeter rather then dry.
Response From Homebrew Heaven: For one gallon, only 1/5 of a package is needed. Most people just throw the whole thing in, however. No harm in that.
8/14/2005 – which wine yeast would you recommend for making Rhubarb wine?
Response From Homebrew Heaven: I would go with either Montrachet or Cote de Blanc, myself. Another one, the Wyeast liquid Rudisheimer yeast is also a good one.
5/22/2005 – Which yeast do you suggest for a raspberry wine?
Response From Homebrew Heaven: I would go with Red Star Cote de Blancs or Lalvin Montpellier, myself. The Wyeast liquid cultures are excellent too, like Rudisheimer.
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.
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.
10/13/2004 – 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:
9/19/2004 – I am making both elderberry wine and wild grape wine (vitis californica) and am curious to know if you have a suggested yeast to use for each.
Response From Homebrew Heaven: It's a matter of personal preference, certainly, but I would go with Cote de Blanc for the elderberry, and Lalvin 1116 for the the wild grape. Just my (not so humble) opinion!
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.
7/26/2004 – Is this yeast (Lavin #1116) good for blackberry wine with fresh berries?
Response From Homebrew Heaven: Yes, very good. If you want a sweeter wine, Cote de Blanc is good too.
4/30/2004 – What is the best yeast to make wine from fresh wild blackberries?
Response From Homebrew Heaven: I would go with either Montrachet or Cote de Blanc, myself, but it really is just a matter of preference. Cote de Blanc typically leaves some sweetness and more of a "fruity" taste/aroma.
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 . . .
7/30/2003 – I am going to make some fruit wines out of Strawberries, Watermelon and cherries. I would like them to be carbonated. Which yeast is best to use for this? I read that I can add a few grains to the wine when it is bottled to get it to carbonate in the bottle.How much do I add?
Response From Homebrew Heaven: Cote de Blanc is a good one, it tend to leave the wine a little sweeter, and fruity. Another is the Wyeast Cider yeast.Do NOT add grains to the wine. If you want carbonated wine, use about 3/4 cup of corn sugar (dextrose) per 5 gallons when you bottle. Be sure to use stong bottles, like champagne or beer bottles and cap them right away. . . .
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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