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!
4/25/2007 – What is the correct equation for determining A.B.V. (alcohol by volume). Do you divide the difference between starting and ending gravity by 8 or by 7.36? I see both numbers in the answers.
Response From Homebrew Heaven: By taking the difference between your starting and ending gravity (in points) you then divide by 7.63 That will get you very close indeed.For example, The OG measured at 1.080, and the beer stopped fermentation with a FG measurement of 1.018. The difference is 62 "points". 62 divided by 7.63 = 8.12% acohol by volume.Another way is to measure is shown below:The OG measured at 1.080, and the beer stopped fermentation with a FG measurement of 1.018. Simply subtract the FG from the OG and multiply by 131.1.080 - 1.018 = 0.062 x 131 = 8.12% alcohol by volumeI see no need to calculate any closer than that!Let's do it for a wine (same principle):OG=1.090FG=1.000=0.090*131=11.79% Alcohol by Volume (ABV)
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
4/9/2006 – What should my target PH be for Cabernet Sauvignon?
Response From Homebrew Heaven: A pH reading of 3.4 to 3.6 should be about right. Your tastes may vary, of course.
9/8/2004 – I am kind of new to wine making and I would like to know if I adjust the must of my wine to the proper PH will that be the same as adjusting the acidity or in other words do I need a PH meter and a acid kit both?
Response From Homebrew Heaven: It is usually sufficient to adjust one factor, either pH or acidity. They are closely related, in an opposite way i.e. as pH goes up, acidity goes down.
7/7/2004 – Is there a way to measure the alcohol content of wine after it is fermented and aged?
Response From Homebrew Heaven: If it is a dry (not sweet) wine, it can be measured with a vinometer. Here are some links
6/20/2004 – I am going to buy your Digital PH Meter for future batches but have a few questions: When do you test and treat your batch for acidity? I made a batch approximately 2 years ago from fresh grapes. Can it be treated now for high or low acidity?
Response From Homebrew Heaven: A pH meter can be used to test at any time in the process. Usually, tho, this is just after crushing the fruit. Adjustments can be made along the way, but it is much easier to raise the acidity than to lower it. As far as your 2 year old batch, the same applies. You can easily test and add tartaric acid to raise it (if needed). Lowering the acidity would require putting it into a carboy, adding Acidex, refrigerating it, and waiting for the acid crystals to precipitate out. As I say, a more difficult process, but it can be done. I should also say that only "so much" correction should be attempted. If it is WAY too acid, for instance, I would probably not attempt it. You can end up with a chalky taste from the treatment. Blending with a low acid wine might be a better alternative in this case.
5/6/2004 – When used for mashing, I assume I need to cool my wort sample before I can get an accurate reading?
Response From Homebrew Heaven: Yes, it should be about room temperature for maximum accuracy. I suppose by measuring when warm, and also when at 68 deg F, you could obtain a "correction factor" for use in mashing.
12/30/2003 – Do you sell the replacement electrode for the Checkers pH meter? If so, how much? I have one that's a couple years old and could use a new one.
Response From Homebrew Heaven: Yes, we have them, but I don't have the price with me right now (at home). Give us a call and we'll send one one out to you. Homebrew Heaven(800) 850-2739
10/9/2003 – Does this meter have temperature compensation? Does this meter have replaceable electrodes? What do the replacements cost?The specifications state measurements are 0.01, but a accuracy of +/- 0.2. Please explain.
Response From Homebrew Heaven: No, it does not have temp compensation.Yes, it has replacable electrodes.The resolution is to two places, i.e. 0.01pH, but the total stated accuracy is 0.20pH. The typical deviation is 0.10pH.
9/26/2003 – do you need to buy the calibrating solution with the digital ph meter?
Response From Homebrew Heaven: We recommend it. This will give you better accuracy. There are ajustable "dials" on the pH meter that allow you to "tune" it to the calibrated solutions.
8/11/2003 – What is the accuracy of the digital ph meter?
Response From Homebrew Heaven: Range 0.00 to 14.00 pHResolution 0.01 pHAccuracy (@ 20°C/68°F) ±0.2 pH
7/24/2003 – WILL THIS PH METER GIVE ME ACID LEVELS AND PH LEVELS, OR JUST ONE READING?
Response From Homebrew Heaven: It gives a digital readout of just the pH value. The two values are just different measures of the acidity of your juice (must).The must for a white wine should ideally start in the pH 3.2 to 3.4 range. Red musts from pH 3.3 to 3.5. These numbers are pretty arbitrary but in general if the pH of your must falls within the ranges indicated, you will have an easier time controlling oxidation, acid balance and bacterial activity.
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