3/10/2014 – Its my first time making wine and I'm using montrachet dry wine yeast but its not fermenting. I was told the yeast might be dead. Is there any way to test this?
Response From Homebrew Heaven: I would be suspicious with the fact that it is not fermenting...how do you know?The best solution is to use a hydrometer to measure the amount of sugar in the solution, and again measure after fermentation to assure that it is complete.Perhaps:a) It is done (complete) fermenting. This happens a LOTb) Your juice has preservatives . . .
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 . . .
10/3/2012 – I recently purchased Montepulciano grape. They were very nice and had a 26brix. Someone suggested that I use Red Star Montrachet yeast which I have. It is fermenting but very slow and not very vigorously. Was this the wrong choice for a 'strong wine'? Is it too late for me to add another yeast?
Response From Homebrew Heaven: Montrachet is a good yeast, but doesn't "attenuate" well. In other words, it may leave some sweetness in the finished wine.If you are after a drier version you could add some champagne yeast (even now). It should get you a lower ending gravity (less sweetness). A dab of yeast nutrient might help also.Be sure that your fermentation . . .
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
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). . . .
12/2/2008 – Which of the wine yeasts you currently carry is the closest to Montrachet? I am making wine from berries.
Response From Homebrew Heaven: If Montrachet is unavailable, I would go with Premier Cuvee. Here is a link to that product
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!
1/20/2008 – I am making "Balloon wine" with Welches grape concentrate. What would be a good yeast?
Response From Homebrew Heaven: Montrachet would work well. Here is a link to that product.So would several others.But the question IS: Why not make GOOD wine? It's easy to do, and you don't do it using Welches and balloons.The expression I have heard is "you can't make ice cream out of horse****". Asking what kind of sprinkles you should use on that ice cream . . .
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...
6/28/2007 – What is the shelf-life for Montrachet yeast? I have some white packets, with no expiration date. The only info is typed on the pkt: 5GR 1399 1
Response From Homebrew Heaven: When stored at room temperature, the shelf life is about 1 year. If it is in a white packet, it is probably older than that. They changed the packaging over a year ago. For a VERY small amount of $, I would replace it.
6/3/2007 – Am new to winemaking. I have a fairly nice crop of muscadines that I made jelly with last year. Would like to try wine. Is the five gallon kit good and can I use it to make smaller batches? Also what do I need besides kit?
Response From Homebrew Heaven: You can only eat so much jelly! Yes, this kit would work well for you, and can be used for smaller batches...altho more is better. As far as equipment, that is all that is required (except for a way of crushing the grapes, and bottles).Here is a typical recipe for Muscadine WineMUSCADINE GRAPE WINEMakes 5 gallons35 lbs ripe Muscadine . . .
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
10/5/2006 – 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
9/16/2006 – I am making 6 gallions of white zinfandel from fresh juice called regina from california they told me it is acid and ph and sugar balanced and also the natural yeasts have been balanced should i still add yeasts i was going to add red star montrachet what do you recommend?
Response From Homebrew Heaven: We don't recommend trusting "natural" yeasts. They are unreliable, and of unknown strain(s). Sometime they sell juice from vineyards that is already fermenting...not a good thing. The vineyards claim it is "balanced" (there is no such thing). It is better to stun off any wild yeasts and harmful bacteria before adding a quality wine yeast. . . .
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 . . .
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.
8/14/2005 – 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.
7/21/2005 – which type of wine yeast should i use for making a wine out of mustang grapes?
Response From Homebrew Heaven: Montrachet is popular for that. Here is a link:
6/11/2005 – I purchased several packs of montrachet yeast from you in the year 2001. What is the life of the yeast in these unopened packs?
Response From Homebrew Heaven: Usually, it's about 2 years, but it may still be ok to use. Try opening one and sprinkling it onto a little juice or sugar water to see if it swells up and gets active.For a buck, you can get fresh!
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:
9/8/2004 – 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.
5/13/2004 – I have an unopened pack of montrachet yeast that has been in a box with all the rest of my wine making supplies for about a year. Since it has not been refrigerated is it still good and ok to use ?
Response From Homebrew Heaven: Probably. You can probably find a "best used by" date embossed on the edge of the packet. Even if it's beyond that date, it is probably fine. The only way it wouldn't be is if it was exposed to extended temperatures above 90 deg F., like in an attic thru summer. Cold temps are not a problem.A way to know for sure is to add the pack to . . .
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!
8/19/2003 – WHAT IS THE BEST YEAST FOR MUSCADINE WINE?I AM MAKING MUSCADINE. I STARTED WITH A SG OF 1.110 IT IS NOW AT 1.070 AND IT HAS BEEN 7 DAYS. THE FERMENTATION IS SLOWING. HOW LONG SHOULD I WAIT BEFORE RACKING TO THE SECONDARY STAGE. WHAT SHOULD I DO?
Response From Homebrew Heaven: Almost every recipe I have seen for muscadine wine calls for Montrachet wine yeast. I'm afraid we don't have much experience with muscadines up here in Washington. I understand that they are quite acidic, and the acid should really be adjusted downward.I would wait until the SG is 1.030 (or so) before racking. There is no harm in doing . . .
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 . . .
7/22/2003 – 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.
6/29/2003 – Can this yeast be used to make peach and watermelon wines, also fruits that can be bought fresh from the supermarkets.
Response From Homebrew Heaven: Yes, absolutely. It is a very good yeast for fruit wines.
6/17/2003 – How many gallons of wine I can make with a single pack of this yeast?Actually I'm gonna making some wine out of berries and rhubarb. Do you suggest to use this yeast even for the all berries wine or do you suggest to use another kind of yeast?
Response From Homebrew Heaven: Each packet is sufficient for 5 gallons of wine.The Montrachet strain of yeast is excellent for these wines, but if you want to try a different one, the Cote de Blancs does a nice job as well. It seems to leave a little more residual sweetness and fruitiness. Enjoy!
Order Gift Certificates
is currently empty