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 . . .
8/13/2013 – What is the shelf life of Potassium Sorbate Stabilizer?
Response From Homebrew Heaven: Potassium sorbate should be stored where it is dry and out of direct sunlight. With proper care shelf life can be up to 3 years. If it has been exposed to moisture, I would not use it.
10/24/2012 – I used Wyeast Liquid Cider Yeast two years ago and made a fantastic dry cider. My wife likes something a little sweeter. Can you recommend a yeast that will not result in such a dry finish? I plan on bottling and carbonating with priming sugar so I don't think chilling the cider or stopping fermentation another way will work.
Response From Homebrew Heaven: You're right. It probably won't do the trick.You might try either Cote des Blanc yeast or the Wyeast 4783 Sweet White Wine Yeast (formerly named Rudesheimer). Both are low attenuating strains of yeast.Really, there are 2 different ways to produce a sweet, carbonated cider.1) Just prior to bottling, use an artificial (non-fermentable) . . .
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.
2/26/2011 – Greetings, Been a while since I did any brewing. All my purchases have been from you for obvious reasons. I noticed you now sell only one style cork. A standard and a premium. Which one went away? Want to try my hand at mead. Would like to use honey local to my area. Can I get a kit without your honey? Thanx gang. the new site is awesome. . . .
Response From Homebrew Heaven: We now only offer the standard corks. The premium corks just became prohibitably expensive. We now offer a Duo-Disk cork that is very good, and serves the purpose well at a reasonable cost.Unfortunately we don't offer the kit minus honey. Here is a list of everything else that is included for you to purchase separately. 1- package . . .
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!
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
1/15/2010 – Kindly advise if your Potassium Sorbate product is powder or liquid. Thanks much.
Response From Homebrew Heaven: This product is in the granular (dry) form.
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 . . .
2/27/2008 – Hello, I want to make some mead, but already have the honey (saves a bundle on shipping to Alaska). Do you sell the Mead Blend, Campden Tablets, Potassium Sorbate and 2-part wine finings separately? If so how much would that cost? Thanks for the help.
Response From Homebrew Heaven: Yes, of course. We have those products in the Mead category, and the Wine Additives category. Here is a link to those products (with pricing)
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!
1/17/2008 – In error added 1 tsp per gallon of potassium sorbate to wine. What effect will this have?
Response From Homebrew Heaven: That is about 4 times more than recommended. I don't see any danger in this, but you may notice a "geranium" like odor from the wine. It will likely prevent any further fermentation also. It is a wine stabilizer, after all.
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.
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.
7/20/2007 – WHEN USING FLAVORINGS,CAN YOU STILL ADD POT. SORBATE AND CAMPDEN TAB. AND LATER ADD SUGAR TO TASTE??? WITH A FLAVORED SWEETNER YOU OMIT SORBATE--IS THIS RIGHT?? SORRY FOR TWO QUESTIONS... THANKS,STEVE
Response From Homebrew Heaven: The purpose of Potassium sorbate and campden tablets (potassium busulfite) after fermentation is to stabilize the wine, and prevent re-fermentation. So yes, after your wine has stopped fermenting and adding those two things, you should be able to add sugar to taste in order to sweeten your wine.No, OUR flavoring does not contain sorbate . . .
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.
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
10/11/2006 – How much Potassium sorbate is to be used before wine sweetening?Above is written 1 1/4 teaspoons per 5 gallons, in the package 3/4 teaspoon per 1 gallon and in some other places I found 1/2 teaspoon per 1G. Wath's correct?
Response From Homebrew Heaven: It's not an exact science. The actual amount required depends on many things, pH, amount of alcohol, sugars used etc. 1 1/4 tsp is the conservative approach (per 5 gallons). BTW, that is the same as 1/2 tsp per gallon.I would go with that.
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. . . .
11/8/2005 – If Potassium Sorbate is introduced into cider, can the fermentation process still be achieved in any way? In other words, is there a reversing process for the addition of Potassium Sorbate?
Response From Homebrew Heaven: Potassium sorbate inhibits yeast reproduction, but doesn't necessarily stop it.Your best bet is to raise the acid level slightly, and then try to "overpower" the sorbate by adding LOTS of yeast. You may have to re-yeast it again, if it stops. Repeat as necessary. This may work, and may not...sorry.
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 . . .
11/30/2004 – How much should I stir the Bentonite when I add it to the wine. The same question with Super-Kleer, it says to stir gently. Does that mean to just stir it into the top layer or though-out the 5 gals?
Response From Homebrew Heaven: With the bentonite and the Super-Kleer, there is no harm in doing a good, thorough mixing, as long as you don't whip it into a foam. The crud you stir up will re-settle soon after. Some people even use a motorized stirring paddle (similar to a paint mixer) to ensure a consistant mix. This also helps to drive off any dissolved air from your . . .
3/29/2004 – I understand that Potassium Sorbate is used as a wine stabilizer to inhibit yeast reproduction at bottling time. Can this be used to control refermentation after a wine is sweetened using cane suger or should a wine conditioner or sweetener be used?
Response From Homebrew Heaven: Yes, it is often used to control refermentation in sweetened wine. You should use it in combination with potassium sulfite, however, to be safe. Sweetening is best done with wine conditioner rather than cane sugar. Wine conditioner contains invert sugar which is harder for the yeast to ferment. It also contains a small amount of potassium . . .
9/22/2003 – Do you sell the stabilizer that comes with this kit seperately?
Response From Homebrew Heaven: Yes, it is potassium sorbate, and is available in the wine additives category.
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