1/18/2016 – I mixed a 5 gr packet premier cuve yeast with 20 liters of white wine + 40 gr powder corn sugar to produce a sparkling wine a week ago, but there is no signs of fermentation. It seems to be stuck!!cellar temperature is 27º C.Did I do something wrong ??Thank youRegards from Argentina
Response From Homebrew Heaven: We love Argentina! Personally, I have been there 3 times.Sorry to tell you however that you cannot RE-ferment wine that has been treated with sulfites or preservatives like sorbate. If it was a commercial wine, this the problem. They all have it. It will not start without prolonged exposure to air, which will likely ruin the wine anyway.If . . .
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 . . .
10/14/2010 – How fast is Lalvin D47? I've been making mead with Champagne yeast that leaves a strong yeast taste and can take 6 months to finish.The Premier Cuvee Wine Yeast sounds like another option for a cleaner taste. How does it compare in speed. Or is there a beer yeast that would be quick and still clean tasting?
Response From Homebrew Heaven: The relative "speed" of yeast strains depends on many factors other than the strain used. Typically, the champagne yeast would be fast acting and neutral in flavor profile. Perhaps there is something else going on..? D47 yeast would usually be slower than champagne yeast, but a good choice nonetheless.Premier Cuvee is about the . . .
10/3/2010 – I have made tomato wine from a old family recipe it called for 1, 2oz compressed red star yeast. On the same recipe it had also had everything increased but the yeast. So I put in the 2oz of yeast. The wine is very strong and has a bitter tast. Is that from the yeast? If so how can I fix it? Also do you have a filter that can be used for small . . .
Response From Homebrew Heaven: The bitter taste is not likely from the additional yeast. Yeast simply multiplies on it's own to atack the available sugars, so the amount initially used is not important. To improve on it tho, GET AWAY from BAKING YEAST.I would use a quality wine yeas, like Pemier Cuvee next time.Yes we have filters for small batches. See the link . . .
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 . . .
11/3/2009 – Hello,I need to buy Kosher wine east for making apple cider vinegar. Which one would you recommend?
Response From Homebrew Heaven: I would go with the Red Star Premier Cuvee wine yeast. Certified kosher.Here is a link to that product
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.
7/11/2008 – I"m trying to find some large-mouth balloons,I use for making wine; They fit over gallon containers; Would appreciate any help
Response From Homebrew Heaven: The "balloon wine" recipe has been around for at least 40 years (I did this in high-school), but I should tell you it's a BAD idea. You WANT the CO2 to escape!It is much better to use an airlock and stopper. The CO2 will be released, and it does not allow air or bacteria to get in. For a couple of bucks, it improves your wine and is reusable!By . . .
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 . . .
8/26/2007 – I am looking to make small mead, for I am slightly impatient, and can't wait the months for it to fully ferment:) Do you know of any good small mead recipes? I have one but it says that it must be consumed after 10 days. Does this mean it will spoil soon after?? Also, is there any special yeast you would recommend for making small mead . . .
Response From Homebrew Heaven: The internet is literally choked with recipes. Find one that sounds good to you and do it.If your mead ends up with less than 10% alcohol, it will require refrigeration to retard spoilage. A good quality wine yeast, like Premier Cuvee will work nicely.
8/23/2007 – Since I'm in Germany and shipping will take 4-6 days, what Cider yeast would you recommend?
Response From Homebrew Heaven: 4-6 days isn't really too long, as long as it doesn't get stuck in customs. You can try it. We just can't guarantee it will still be viable. You might also order a couple packets of Premier Cuvee wine yeast just in case.
4/2/2007 – I want the best yeast for pototoe wine, and danilion wine. . . In Baton Rouge, LA. . .Hot
Response From Homebrew Heaven: I would go with Premier Cuvee myself. Here is a link to that product.
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 10-6:30 M-F and 9:30-5 on Saturdaysand 11:00am-3pm on Sundays
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 – What is the fermentation temperature range of the premier cuvee yeast?
Response From Homebrew Heaven: 45-95 deg F.
6/8/2005 – This is the first time Ive ever made wine, so Im still learning. I have the grape juice already,(home made grape juice) but Im not sure what kind of grapes they are. All I know is that they are a purple grape, so what red wine yeast would you recommend?
Response From Homebrew Heaven: I would use Pasteur Red or Premier Cuvee, but any will "work".
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.
4/2/2004 – WHAT IS THE BEST YEAST TO MAKE A champagne?
Response From Homebrew Heaven: Believe it or not, it's probably NOT champagne yeast. It tends to be too dry. I would go with Premier Cuvee.
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 . . .
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.
7/8/2003 – I want to make prickly pear wine (yeah cactus fruit!). What is the yeast recommeded for this wine?
Response From Homebrew Heaven: This is entirely a matter of preference, but I would use the Red Star Premier Cuvee. It is a very reliable, all-purpose wine yeast.
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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