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 . . .
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
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.
8/31/2011 – how many grams of pectic enzyme are in a teaspoon?
Response From Homebrew Heaven: Approximately 3.5 grams per teaspoon.
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!
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 . . .
11/17/2006 – I am making pear wine. I have two five gallon batches (in ten one-gallon jugs) in the final stages of fermentation, . I cannot get the wine to clear. I tried bentonite and got some clarity in the jugs from one batch. The other batch did not clarify at all. I used the gelatine additive that you sell in all jugs and got no result. I also . . .
Response From Homebrew Heaven: Then there is something fundamentally wrong. Without knowing how you made the wine, I am only guessing how it happened. The cloudiness could be from pectins (perhaps from boiling the juice prior to fermentation) or from unfermented sugars left in the wine. It could be other factors as well. Impossible for me to say from here.As a "shot . . .
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.
10/14/2006 – How many tsp in 1 oz?
Response From Homebrew Heaven: How many furlongs are in a fortnight? Hah! Got you there.Not sure, actually. We weigh the product. I'm guessing maybe six to eight per oz, or say 21 per 3 oz. package. Just a guess. It would be best to measure it out by the tsp if your recipe calls for it in tsp. Often they do.
10/14/2006 – My wine has been fermenting for about 8-10 days is it too late to add pectict enzyme?
Response From Homebrew Heaven: No. You may notice some renewed fermentation when you do this, of course. That is fine.
9/1/2006 – I am planning to stabilize a blackberry melomel after it has fermented to dryness and then add a kiss of honey and possibly a few more pasturized blackberries. Is this a mistake and will pectic enzyme be in any way effective despite the lack of continued fermentation? I always take taste over clarity. (Red star champagne yeast. Initial . . .
Response From Homebrew Heaven: Sounds tasty.As long as you stabilize using both potassium bisulfite and potassium sorbate in the recommended amounts, you should be OK with adding a little more sugar (honey and fruit in this case). Pectic enzyme will probably not help much in the way of clarification in this case. No harm in adding some, however.
4/29/2006 – What would be the best way to clear a wine? particulary fruit? I have an apple/pear mixture going now and its cloudier then anything i've ever seen before.
Response From Homebrew Heaven: It depends on what is MAKING it cloudy in the first place, try using bentonite first, and then following it with our 2-part Super Kleer. Usually that will do the trick. Pectic enzyme may also help.If all else fails, you could filter your wine. Usually not necessary but...
10/25/2005 – I have 15 gallon of red must and today is the first fermentation day.should/could I add some pectic enzyme, gelatine, bentonite and super-kleen at this time and at what proportion?
Response From Homebrew Heaven: I would add some pectic enzyme, 0.5 teaspoon per gallon, as well as some bentonite (about 1 tsp/gallon). You can add the Super Kleer after fermentation. No need to a add gelatin, it is already in the Super Kleer
9/16/2005 – how much pectic enzyme solution (not powder) do i use per gallon of wine; and is pectic enzyme powder form better?
Response From Homebrew Heaven: We don't know how much solution...we don't sell that product, and don't know how much it has been diluted.We like the dry product. It is used at the rate of 1.25 tsp per 5 gallons.
8/21/2005 – You list this product as 1.25 teaspoons per 5 gallons. How many teaspoons are in the 3oz package?
Response From Homebrew Heaven: Just a guess, but I would say 7-8
6/21/2005 – I'am looking to purchase a wine making kit of sorts. I have a huge Mulberry tree in my yard and it will be ready to pick within the next 2 weeks. What is it that I will need to purchase and probably have to ship a.s.a.p.Also do you have any suggestions for Mulberry wine?
Response From Homebrew Heaven: This Kit (Complete Wine Making Equipment Kit - 5 Gallon) will serve you very nicely. You would only need to add the acid blend, pectic enzyme, yeast nutrient and Bordeaux yeast.Here is a recipe for 5 gallons:TEXAS MULBERRY WINE30 lb. Texas mulberries 12-1/2 lb. granulated sugar 5 lb. raisins 3 3/4 tsp. acid blend 2 1/2 tsp. . . .
5/9/2005 – We are just starting to make a rhubarb wine that includes campden tablets and pectozyme.We have the other ingredients but we have no wine kit. What do you suggest?
Response From Homebrew Heaven: I would recommend the Complete 5 Gallon Wine Equipment Kit. (link below)It has all the hardware, plus campden tablets. You can find pectic enzyme in our wine additives category for about 5 bucks.
4/8/2005 – I Have started a batch of Strawberry wine about a week ago, I did not add any Pectic Enzyme to the must (I'm a newbie) Should I Have? If so is it too late now? How will it effect the outcome of my wine?
Response From Homebrew Heaven: It would. Pectic enzyme helps to break the fruit down, thus giving more flavor, and helping to clear the wine as well. No, it is not too late to add pectic enzyme. It may take an extra week, but in my opinion it is worth doing.
10/8/2003 – My cider has been fermenting for about 4 weeks and is cloudy. Can I add the pectic enzyme now or is there something else I should add to clear the cider?
Response From Homebrew Heaven: A little pectic enzyme may help, and cause it to ferment a little further. After it is complete, however, we recommend using bentonite first, and then our 2-Part wine fining to clear it out. Very effective.
8/1/2003 – How much pectic enzyme do you use per gallon of juice? and how many grams equal one oz.? Also does the amount of pectic enzyme vary with different fruits?
Response From Homebrew Heaven: Normally, you use about 1/2 teaspoon pectic enzyme per gallon of wine. This is fairly constant regardless of fruit. There may be some recipes that call for more/less, however.There are about 28 grams in one ounce.
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