5/21/2014 – I have a question about yeast strains and alcoholic lemonade. Recently I made a few batches using Lalvin EC 1118. The lemonade turned out fairly alcoholic but very dry. drinkable but not the taste I was looking for. For my next attempt I am considering either Lalvin 71B -1122 or Wyeast liquid cider yeast. I thought the 71B 1122 may be . . .
Response From Homebrew Heaven: I will assume this is an uncarbonated lemonade.The yeast selection may be part of the problem, but likely not all of it. Most wine yeasts will ferment whatever sugars are available (within limits) so if you start with sugars sufficient to provide 5% alcohol (for example) any yeast will leave you a dry, tart lemonade. Lalvin 71B -1122 may . . .
9/24/2010 – If you want to make sure your yeast is dead, and you want to sweeten your wine, can't you just freeze the wine to kill the yeast, then sweeten it? Thanks, I think I'll stop by your store.
Response From Homebrew Heaven: No. Freezing isn't effective in killing the yeast.The best way is still to use a little sulfite and potassium sorbate. Using wine conditioner to sweeten also helps.Come on by!
7/4/2010 – I live in SC and have been experimenting with scuppernong & muscadine grapes, and blending these with other fruits. I've always been told to use Montrachet yeast, but since I want sweet wines, it seems like Cote des Blancs might be better. I can't find any references to scuppernong wine on your site, so do you have any experience of how this . . .
Response From Homebrew Heaven: Cote de Blancs would be a good choice for leaving some residual sweetness. There has to BE some sugar in the juice in the first place, however, and muscadine-like grapes are quite sour. I would add sufficient sugar to get a potential alcohol level of about 16% before fermentation. The Cote de Blanc should turn off before that. If not, try . . .
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
9/21/2009 – I have a question about the addition of sulfites (campden tablets or potassium sulfite) in a cider wine where I've used honey instead of cane sugar to increase the PA..I plan to add enough honey to the pressed cider to get the PA up around 18%+ and I'm using the Eau De Vie (sp?) yeast by Wyeast.. my question is that if i heat the mixture . . .
Response From Homebrew Heaven: Effectively what you are doing is pasteurizing the juice and honey. I see no need to use sulfites (campden tablets) in the beginning of the process when you go this way.You MAY very well need some after fermentation (before bottling) however. If you end up with some residual sugar (entirely possible depending on nutrients, temperature . . .
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). . . .
11/28/2008 – I have been making wine and beer for a couple of years now. "Love the process" and the results! My brother has many bee hives and I can get all the honey I want. Do you have a kit that has the necessary ingredients less the honey? Mead is the next quest on my list :-))Thanks in advanceAlan Monie
Response From Homebrew Heaven: Lucky you! Mead is a wonderful drink. I would be all over your brother's honey!We don't have a "kit" per se, but you've come across the key ingredient, our Mead Blend. Use that in a 5 gallon batch, and a quality yeast (like Wyeast Sweet Mead Yeast) and you basically have it. Stabilize at the end of the process using potassium sorbate and . . .
2/16/2008 – I purchased Cellar Classic Johanisburg Reisling kit from you. I have just racked the wine into a fresh carboy. The instructions now state if ageing past 6 months add an extra 1/4 teaspoon sulphite. This kit came with sulphite but it was to be used at day 14. What should I use for the suggested 1/4 teaspoon before bottling?
Response From Homebrew Heaven: You can use one of 3 products. Sodium bisulfite, potassium bisulfite, or campden tablets. We like the potassium bisulfite best. Here is a link to that product:I should also say that I have made LOTS of wine, and aged it over 6 months without using ANY additional sulfite. No problems.
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!
11/30/2007 – I have unpasteurized cider with no preservatives that I intend to ferment. Would it be a good idea to use this potassium bisulfite?
Response From Homebrew Heaven: I would use it prior to fermentation to stun off any wild yeasts/bacteria, if needed. Add the bisulfite, allow your cider to sit open to the air for 24 hours, stir well to drive of remaining sulfites, then add the yeast to ferment.
9/8/2007 – I'm getting ready to bottle my mead. And I would like to use mason jars for bottling. Will I need to kill the yeast before bottling into the jars. And if yes what is the best product to use?
Response From Homebrew Heaven: As long as it is fully fermented, and not carbonated, there is no need to kill the yeast. If you are re-sweetening, or carbonating, then mason jars are a bad idea. They are not designed for internal pressure.If you are trying to stabilize your mead, we suggest a combination of potassium bisulfite and potassium sorbate.
9/8/2007 – I've been brewing beer for a while now with my homebrew kit from your shop with rave reviews -- tasty stuff my friends!I wanted to try my hand at a refreshing cider, and was thrown a little by the fact that I don't boil it. From reading through some of the Q&A it sounds like if I just add some of this stuff to some juice, pitch in the . . .
Response From Homebrew Heaven: Glad to hear you are enjoying your brews!You are correct, cider is not boiled. Neither is wine. There is no need to do so, and if you do, if will "set" the fruit pectins and it will likely never clear.Yes, you can use potassium bisulfite to "sterilize" the cider before fermentation, if you like. Actually, if the juice is really fresh . . .
8/26/2007 – Hello , my buddy and I want to make meade,but he likes it dry and I like it sweet, whats the best way to split a batch halfand half.
Response From Homebrew Heaven: Simple. Just ferment it to dryness, split it into two containers, and stabilize and sweeten yours prior to bottling. Don't forget to stabilize! Use potassium sorbate and sulfite. We recommend using wine conditioner for the sweetening as well.
5/29/2007 – are potassium bisulfate and potassium metabisulfate the same ,and used in same amounts? same for sodium bisulfate ?
Response From Homebrew Heaven: We need to be careful here. You question refers to potassium bisulfATE and metabisulfATE. Those are not the same as potassium bisulfITE and potassium metabisulfITE. For winemaking, you need to use either potassium bisulfite or potassium metabisulfite. Those two things are basically the same and used at the same rate. You can also use . . .
5/27/2007 – i need to know how to kill the yeast in my batch of quick mead i do not have the time to let it sit to fall clear and i was wondering if there was any way to kill off the yeast early..
Response From Homebrew Heaven: We don't recommend doing that. All it takes is one live yeast cell to start up again. If you DO attempt it, use potassium bifulfite first, and then hit it with potassium sorbate. Short of pasteurization (also not recommended), that is about all you can do.
5/13/2007 – My white grape wine with a little peach in it is done and it is very good, but my wife would like it sweeter can i do anything or is it to late? or can i do something to it when i make it the next time?
Response From Homebrew Heaven: Yes, you can add wine conditioner just prior to bottling to make it sweeter. Use a little sulfite with it to prevent re-fermentation. Here is a link to that product
5/4/2007 – After mixing Potassium Bisulphite with water to sterilize equipment, How long is the solution good?
Response From Homebrew Heaven: If the container is kept sealed and refrigerated, it will last a very long time. Hard to say exactly...months, anyway.If it is exposed to air, that is a different story.
3/22/2007 – When you say that a "small amount" of sulfite will stabilize a wine, how much do you mean per gallon. I want to stabilize the wine, but I don't want to add more than is necessary.
Response From Homebrew Heaven: I would call that between 20-40 ppm (parts per million). yes, I know that is hard to measure, SO:If you are using potassium bisulfite, the instructions say:Use: For wine: 1/8 teaspoon (1 gram) of powder per gallon of wine provides 150 ppm free SO2. A little bit goes a long way, so be careful! Generally speaking, the target free SO2 . . .
2/15/2007 – I have a friend who is allergic to sulphites. How would it affect the wine if I leave out the sulphites that come with my kit?
Response From Homebrew Heaven: It will come out just fine. I routinely do it myself. Your shelf life will not be as long, but if you drink your wine in a reasonable time, this is not an issue. You should be aware too, that you cannot do this with sweet wines, or they will continue to ferment in the bottle.For what it is worth, even if you DO add the sulfites, your wine . . .
12/26/2006 – I have a bunch of Pinot Noir grapes (about enough to make 5 gallons) and am looking for a recipe to make some decent wine. The grapes are pressed flash pasturized, and ready for winemaking. I did a huge search online in the search engines and didn't find anything worthwhile. I would like something very drinkable with a few tannins to add some . . .
Response From Homebrew Heaven: It sounds like what you have is equivalent to fresh juice of some kind. The quality of the resulting wine depends very much on the quality of that juice, not on some "recipe"; altho I included one below (actually it is for 23 liters, or 6 U.S. gallons). If the juice has tannins, the wine likely will too. You can add some of course, but . . .
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
8/25/2006 – I'm making mead at home and don't want to bother with the boil pasturizing method mess. Can I use Potassium Metabisulphite as a method to pasturize the must? (24 hours prior to pitching the yeast) Does it have to be used in conjuction with any other chemicals to achieve this? I work at a fruit winery and that is all they do as far as pasturization . . .
Response From Homebrew Heaven: Yes, that will work, just like with wine. Nothing else is needed.
4/29/2006 – I just bought 3 cans of concentrate(ZINFANDEL) do I still need to add sulfites to it?. it says that it already contains sulfites! are the sulfites added at the begining or after the fermentation? and what instrument do I use to measure the specific gravity? sorry for so many questions but Im totaly new to this field of wine making.
Response From Homebrew Heaven: No, you do not need to add sulfite prior to fermentation. They SHOULD be used after fermentation however, as a stabilizer for your wine just prior to bottling.Specific gravity is measured with a hydrometer. You float the hydrometer in a sample (a hydrometer test jar is useful for this) and a reading is taken along the side of the hydrometer. . . .
3/28/2006 – I have been offered as much shiraz and cabernet grapes for free as I can pick (as there is a wine grape glut in our area). Can I hold the crushed fruit with campden tablets in sealed containers until the yeast I ordered arrives? I have no refrigeration for the 150 kg of fruit I will pick.
Response From Homebrew Heaven: The best thing to do would be to NOT crush the grapes. Just soak them in fresh water that has been sulfited using campden tablets until the yeast gets there. Crush afterwards.If you can't do that, then you probably can delay the fermentation using sulfites. Much depends on how well the containers are sealed, how long, and how much wild . . .
12/30/2005 – When I use Campden Tablets I crush them and mix in hot water. I can still see the particles floating around sometime after. What am I doing wrong? I have even used a coffee grinder to crush the tablets.
Response From Homebrew Heaven: You are not doing anything wrong. They are simply hard to get mixed. If it is a problem, you can use a powdered version of campden tablets, call potassium bisulfite. It is much easier to dissolve. Here is a link to that product.
12/20/2005 – Thanks for great website! Your down to earth, non-judgemental answers encourage us newbies to step forward and ask questions! Speaking of which, when making wine from a concentrate, do I need to add sorbate prior to bottling? And also, should I add sulphite twice, once after first rack and again right before bottling? I've seen some . . .
Response From Homebrew Heaven: Thanks for your comments. We put a lot of time into this Q&A section, so it's good to hear that. I see no reason to add sulfite when racking, unless the bubbling has completely ceased...and then only a vary small amount to prevent oxidation. We DO recommend adding both potassium sorbate and sulfite when you bottle. Your wine will benefit . . .
12/8/2005 – What causes a white table wine to have a "fizzy", almost carbonated feel to it?
Response From Homebrew Heaven: Usually it's residual sugar that ferments in the bottle. To prevent this, either completely ferment your wine (don't bottle too early) or use a stabilizer when you bottle (like the combination of potassium bisulfite and potassium sorbate) to inhibit the yeast.
11/10/2005 – What is the correct ratio of potassiun metabisulfite and potassium sorbate that should be used for adequate protection of wine?
Response From Homebrew Heaven: For wine: 1/8 teaspoon (1 gram) of powder per gallon of wine provides 150 ppm free SO2. A little bit goes a long way, so be careful! Generally speaking, the target free SO2 for red wines is 20-30 ppm and 25-40 ppm for white wines. It is best to mix the powder in some water, and then add the appropriate amount of this solution to the wine. . . .
10/25/2005 – I added sodium metabisulfite to my apple cider after pressing, and before pitching. I have fermented to dryness, and will then resweeten. In planning to stabilize for bottling with sulfite and sorbate, do I need to add sulfite again? or is the sulfite that I added after pressing sufficient (with the added sorbate) to prevent fermentation . . .
Response From Homebrew Heaven: You will need to re-sulfite it to prevent re-fermentation of the sweetening sugars. The first addition has now dissipated.
10/25/2005 – to whom it may concern,I put 1 and 1/4 teaspoon of potassium metabisulfite in 25 gallons of crushed red grapes.Was that wrong? And if yes what is going to happen?Thank you, Pio
Response From Homebrew Heaven: Depends what you are trying to achieve.It will inhibit fermentation for at least 24 hours.
9/16/2005 – do i need to add potassium metabisulfite to my apple cider if it is pasteurized to start off with if so how much powder do i add to a gallon. also if i am making raspberry wine and i am using frozen fruit do i need to and potassium metabisulfite.
Response From Homebrew Heaven: Probably not (before fermentation), if it is pasteurized or frozen. Again, we don't have any specific information on products that we don't sell, so this is just a guess. Your juices may be different.Beware of juices that contain preservatives. They WILL inhibit fermentation.
9/9/2005 – I was going to order the potassium metabisulfite to sanitize my wine barrels and equipment. I would add it to water in a bucket, I assume and then what should I use to apply it? I.e., a sponge, a rag, a scrub brush... Also, when the wine is finished, I will be storing it in barrels. Do I need to clean the outside of the barrels too . . .
Response From Homebrew Heaven: Yes, you can use any of those methods to apply it. A handy way is to make up a solution and put it into a spray bottle. Just wet the surfaces down with a fine spray. For barrels, of course, you will have to pour some in and shake/roll it around to wet (sanitize) all of the inside surfaces. There is a difference between cleaning and sanitizing. . . .
7/3/2005 – how do i get sulfite?
Response From Homebrew Heaven: You buy it. We have it in several forms in our Wine Additives category. It goes by potassium bisulfite, sodium bifulite, metabisufite, and campden tablets.
5/5/2005 – If I use Potassium Bisulphite to rinse the new wine bottles will it leave a residue in the bottle or could I just scald the new bottles in the dishwasher?
Response From Homebrew Heaven: If you use sulfites to sanitize, just rinse with water afterward and they will be fine. I wouldn't use the dishwasher. Dishwashers often leave trace amounts of soap and/or wetting agents that are harmful to wine and beer.
2/14/2005 – i brewed a batch of mead in early december 2004. my original gravity was 1110, and as of 2/14/05, it has only dropped to 1020. i have repeatedly added more yeast nutrients, and bubbled oxygen throught it for about 90 minutes prior to pitching the yeast. if it doesn't drop any further(and it is very tasty right now), is there a way that . . .
Response From Homebrew Heaven: You don't say whether (or not) it is STILL bubbling. If it is, I would try to be patient and let it finish. No, we don't have any magic way of making it ferment faster. About all we can suggest is keeping it warm (80-90 deg F is ok) and more patience. Mead is notoriously slow to ferment.If it HAS stopped bubbling you can add potassium sorbate . . .
2/9/2005 – Can Potassium Bisulphite be used to preserve food items such as tomato souce, pickles, slaws. If so, for how long?
Response From Homebrew Heaven: Yes, it is commonly used for those food items. Proper preparation, I'm told, is the key...correct pH etc. Sorry, I don't have any more info than that. There is LOTS out on the web however.
11/3/2004 – I mistakenly added too much potassium Sulphite to my apple juice and consiquently my yeast isn't starting the fermentation. Is there anything I can do to start fementation? It has been 14 days since I pitched it initially. Have tried leaving it uncovered for 24 hours and then I pitched it again, to no avail.
Response From Homebrew Heaven: I would try it again. Stir it well really well, leave uncovered again and repitch.
10/22/2004 – Can the Potassium Bisulphite be used instead of Potassium Sorbate to prevent re-fermentation at bottling time?
Response From Homebrew Heaven: Not really. They have different functions.Potassium bisulfite (and sodium bisulfite) act to "stun" the yeast and bacteria that may still be present in the wine. Potassium sorbate acts to keep them from reproducing. When used together, they are very effective at stabilizing wine, but using only potassium bisulfite can lead to problems later . . .
10/1/2004 – What do I measure to know whether or not, or how much, sulfite to add immediately after a crush?Thanks, Crushed
Response From Homebrew Heaven: It makes sense to add sulfites immediately after a crush. This "stuns" the wild yeast, and inhibits bacteria form "infecting" your wine.1/8 teaspoon (1 gram) of potassium bislfite powder per gallon of wine provides 150 ppm free SO2. A little bit goes a long way, so be careful! Generally speaking, the target free SO2 for red wines is 20-30 . . .
3/22/2004 – should campden tablets or potassium bisulphite be added after each racking or will this build to much in the wine? How should this be done?
Response From Homebrew Heaven: It can be used in this way, but in even smaller amounts than shown below. Shoot for about 1/3 as much if you are doing it after each racking. The amounts shown below are for stabilizing your wine before bottling. Use: For wine: 1/8 teaspoon (1 gram) of powder per gallon of wine provides 150 ppm free SO2. A little bit goes a long way, so . . .
3/22/2004 – Can potassium bisulphite be used after racking to control oxyidation, and can it be used as a stabilizer in place of campden tablets for this purpose?
Response From Homebrew Heaven: Yes, potassium bisulfite can be used in place of campden tablets (direct replacement). It does exactly the same thing.
11/30/2003 – Can campden tablets be used to sterilize bottles and corks prior to bottling wine. If so, how many tabs in how much water. Hot water? Cold water? Just rinse?
Response From Homebrew Heaven: Yes, they can, but you might find the powdered version of sodium bisulfite or potassium bisulfite more convenient. They mix easily with water.Water temperature makes little difference. For sterilizing bottles and corks, use 2 tablets per gallon of water, and swish the solution around a bit, then rinse with fresh water.
10/27/2003 – How much do you use per gallon of wine, with this potassium Bisulphite? Is this what you use just before you bottle your wine to kill bacteria? Will it work in about the same way?
Response From Homebrew Heaven: Potassium metabisulfite is added to wine to inhibit bacteria and yeast growth, as well as slow down oxidation. Use: For wine: 1/8 teaspoon (1 gram) of powder per gallon of wine provides 150 ppm free SO2. A little bit goes a long way, so be careful! Generally speaking, the target free SO2 for red wines is 20-30 ppm and 25-40 ppm for white . . .
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