11/6/2012 – I am new to wine-making and have read several forums, questions/answers, etc. I have enough fresh muscadine grapes to make approx. 2 gals. of juice. I see that the EC-1118 package says it supports up to 5 gals of Must. How much should I use for only 2 gals?
Response From Homebrew Heaven: Go ahead and use all of it. There is no harm in doing so. Yeast cells simply multiply as needed to ferment the available sugars in the alcohol/wine.
6/19/2010 – Can I substitute EC-1118 yeast for K1-V1116 yeast when making Mead? The V1116 yeast I got for the Mead is about 2 years old and the packages seem slightly inflated. I have the 1118 yeast on hand for making rootbeer.Can they be interchanged or should I order some fresh V1116 yeast for the mead?
Response From Homebrew Heaven: I wouldn't use an inflated package of granular yeast under any conditions.You can certainly substitute the 1118 yeast, but it does have some different characteristics. Due to it's higher alcohol tolerance you may end up with a drier (less sweet) mead than expected. This depends on the amount of honey used, of course...
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.
3/14/2008 – What is the attenuation of EC - 1118 dry Champagne Yeast
Response From Homebrew Heaven: Wine yeasts are not typically rated for attenuation (unlike beer yeasts). They simply consume the available fruit sugars up to the point where they cannot due to the high alcohol level (alcohol tolerance). The alcohol tolerance for this yeast, under ideal conditions is about 18.5% ABV
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!
11/11/2007 – question about EC-1118:alcohol tolerance? %resistance to free SO2? %
Response From Homebrew Heaven: Strain Information Name: S.cerevisiae (bayanus) strain EC1118Producer: Gervin (Varietal C (gold label)), Lalvin (EC-1118 (Prise de Mousse))Origin: Champagne, FranceUsed style: dry whites, sparkling, dessert, cider, apple, cranberry, hawthorn, cherry other: worldwide - whites and roseFerment: vigorousTemp.s: 5/7deg to 35 deg C . . .
1/20/2007 – HELP! I'm trying to make a higher gravity wine from organic cherry concentrate. I added sugar gradually over during primary, taking gravity measurments each time and measuring the total movement across the scale. I've calculated that I'm at about 15.3% right now. Here's my problem: I added more sugar, dissolved in cherry juice, once too . . .
Response From Homebrew Heaven: You can certainly do that (add #1118), and it will probably take the gravity down somewhat, but not much. What you have now is a (rather high alcohol) wine with some sweetness. I see no problem with that, myself. I believe that fruit wines like this SHOULD have some residual sugar. Just my preference, you understand. If it's too sweet . . .
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
8/17/2006 – I am making some blueberry from fresh fruit. I used Montrachet to start with, but since decided to make a higher alcohol wine. I've added some more sugar in a water/reserve juice mix, and I'm wondering about the alcohol tolerance of Montrachet, which is only moderate. I'd like to add some EC-1118, which is tolerant to 18%. What are the . . .
Response From Homebrew Heaven: That's quite high for a fruit wine, but if that's what you like go for it! Alcohol tolerance for Montrachet is maybe 14%. If you add EC-1118 (Lalvin Champagne yeast) you can kick that up to at least 17% or so, PROVIDING there is sufficient sugar content. Doing it at this point is fine. No repercussions.Here is a useful link to a yeast . . .
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!
3/3/2006 – I am making some "potato" wine (first try) and bought some yeasts and additives from you. The recipe calls for "wine yeast" so I bought some Red Star Pasteur and some Lalvin EC1118. From what I have read, these are supposed to handle a high alcohol content. After boiling the potatos and adding all the other ingridiants the S.G. is about . . .
Response From Homebrew Heaven: The Lalvin EC1118 can go as high as 18% under the right conditions. It should ferment your wine to dryness. Pasteur Red should also do the job.
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.
8/3/2005 – can i use this yeast to make honey-wine (met)
Response From Homebrew Heaven: Yes, you certainly can. Honey-wine is also called mead. We have two liquid yeast cultures specifically for mead, however. You might like those even better.
6/17/2005 – Im doing pineapple wine using only peels not the juice.I want to know if I can use Lalvin 1118. How long it will take to get sample to South Africa.
Response From Homebrew Heaven: Yes, Lalvin 1118 would be a good choice.For small packagages to South Africa, it is probably best to use USPS International. It takes about 4-10 days to arrive using this service.
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.
4/6/2005 – ...I am interested in making two beverages, Mead (honey wine) and Soda (preferably cream soda or birch beer). I was wondering if you could tell me exactly what supplies I would need that you offer. I have never done any brewing of any sort and you help is greatly appreciated.
Response From Homebrew Heaven: For a traditional (still) mead, we recommend our Complete Wine Making Equipment Kit (5 gallon). It has all the necessary hardware. Link to that product is shown below.We also have a Nectar of the Gods mead kit for all the ingredients.Soda pop isn't really "brewed" at all, just stirred together and bottled. If you use plastic soda bottles . . .
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:
9/8/2004 – 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.
4/20/2004 – what's the name and lot number of the yeast used in this kit so I can buy more?
Response From Homebrew Heaven: It is the Lalvin Champagne Yeast, #1118. Lot numbers change from time to time. Link provided
1/24/2004 – How come the yeast does not create alcohol? And what is the yeast for?
Response From Homebrew Heaven: Wine yeast DOES create alcohol. The function of yeast in making wine is to convert sugars into alcohol and CO2. When making soda pops, there is a preservative that prevents the yeast from converting too much of the sugars into alcohol, however. Normally you end up with less than 1/2 of 1 percent alcohol. The yeast in this case is used . . .
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 . . .
8/17/2003 – Is this the proper champagne wine yeast to use in making home rootbeer? If not what is? I was told to use dry ice or champagne yeast. If this is right , how do I use it and how much?
Response From Homebrew Heaven: Yes, this yeast will work well. For our soda flavors, use about 1/2 to 1 teaspoon per 4 gallons. One 5 gram package is more than enough for this much. For "other" recipes, flavors etc...frankly, I don't know.
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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