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 7-1/4 pts water 1-1/2 tsp acid blend 1/2 tsp pectic enzyme 1 tsp yeast nutrient 1/4 tsp tannin Montrachet or Champagne wine yeast Put water on to boil. Meanwhile, peel the mangos, cut the flesh away from the large seed, and slice and dice the flesh. Pour diced flesh in nylon straining bag, tie bag and put in primary. Mash the flesh with your hands or a sterilized potato masher or piece of hardwood. Dissolve sugar in boiling water and pour over mashed fruit. Add acid blend, tannin and yeast nutrient. Cover and allow to cool to room temperature. Add pectic enzyme, cover primary and set aside for 12 hours. Add yeast and recover the primary. Squeeze bag 2-3 times daily for 10 days. Drip drain bag, squeeze gently to extract extra juice and discard pulp (or use to make a "second wine"). Allow wine to settle overnight, then rack into secondary. Top up and fit airlock. Rack again after 30 days and again every two months for six months. Stabilize, sweeten to taste, wait 10 days, and rack into bottles. Age this wine a year before drinking. Serve chilled or over ice. [Adapted from Terry Garey's The Joy of Home Winemaking]
11/4/2012 – How long of a shelf life does the powdered tannins have?
Response From Homebrew Heaven: Tannin is actually an anitoxidant and preservative in of itself. As long as it's been stored properly (dry), it should last a VERY long time. I wouldn't be concerned with using it, even if it's a year or two old.
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
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
2/11/2010 – When should I use wine tannin? Will it enhance the wine?Is tannin OK to use with white and red wine?
Response From Homebrew Heaven: Difficult questions to answer entirely. Much depends on what fruit you are fermenting.Tannin is usually added before adding yeast, but it can be added later if needed. Red grape wine typically has enough tannin in the skins of the grape. It is not usually added to reds.Whites grape wines can benefit from adding a small amount of tannin. Too much will make any wine astringent tasting.Many recipes for lighter colored fruit wines, like apple, peach etc specify using some tannin. Besides adding astringency, it can aid in clearing your wine. Darker fruit juices alredy contain a fair amount of tannin, but may benefit from this addition.
9/30/2008 – Does your grape tannin only contain grape derivatives? I'm trying to avoid nut based products!
Response From Homebrew Heaven: As far as we know, yes. We don't manufacture this product but I see no reason for nuts to be used.
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!
10/30/2007 – I am planning to make a cyser using apples from my tree (12 lbs) and local honey (12 lbs) in a total of 5 gallons. For a mead using your sweet mead yeast how much acid blend would you recommend? Thanks fo the help.
Response From Homebrew Heaven: Try about 2.5 tablespoons acid blend, as well as about 3 teaspoons yeast nutrient, and perhaps 1 teaspoon tannin.Apples are primarily malic acid, so you might consider using that in place of acid blend.
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
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.
9/13/2006 – Do I add tannin to concord grape wine? i am making 6 gallons from fresh concord grape juice. also how much?
Response From Homebrew Heaven: Probably not. Tannin is found mostly in the skins of red grapes. If you are using some skins to get the red color, that is probably enough. Tannins give wine an "astringent bite" that some people love, and others hate.
8/26/2006 – I've been using your dry tannin. The recipes I use specify the amount of dry tannin to use. If I were to use the liquid tannin, how much should I use? In other words: 1 teaspoon of dry tannin = how much liquid tannin? I'm just looking for how to convert from dry to liquid.
Response From Homebrew Heaven: I've searched and searched, and cannot find a conversion factor for this. Often recipes call for about 4 teaspoons of liquid, and others call for about 1/2 to 1 tsp of dry. That is as close as I can get.
8/21/2005 – I am making a raspberry wine with white grape concentrate. Do I need tannin and acid blend since I am adding grape concentrate?
Response From Homebrew Heaven: Yes, a small amount is probably best. Perhaps 1/2 the normal amount (just a guess here, it really depends on the acidity of your fruit). Same thing with the tannin.
7/30/2005 – When should you add the grape tanin? My wine is finished but I want to enhance the flavor. How do I do that?
Response From Homebrew Heaven: It really should be added before fermentation, but you can still add it to the carboy if you feel your wine needs it. It will take additional time to settle out, however.
7/14/2004 – Do you know what the amount of powdered tannin to use when an apricot wine recipe calls for 4 teaspoons of liquid tannin?
Response From Homebrew Heaven: We DO sell liquid tannin, if that makes it easier! Here is a link to it:I've searched and searched, and cannot find a conversion factor for this. Often recipes call for about 4 teaspoons of liquid (like yours does), and others call for about 1/2 to 1 tsp of dry. That is as close as I can get.
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