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 . . .
11/24/2008 – I have been experimenting with using rice in my brewing, will this Enzyme help convert rice starches to fermentable sugars?
Response From Homebrew Heaven: Not sure, really. Have never tried mashing with rice only. My feeling is that the additional enzymes should HELP convert the rice into fermentable sugars. After all, Budweiser and some Asian beers use rice, and I haven't heard of them requiring different enzymes.Another approach is to use rice that has already been converted. Similar to . . .
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!
1/11/2007 – I got your kit. Upon doing further research, I see that sake is supposed to be made with milled rice that is made from specific rice strains. That removes the outer layers of fat and protein, leaving only the starch kernel of the rice. That makes sense, and I have heard of people having problems using unmilled rice. If I'm going to . . .
Response From Homebrew Heaven: If you have even a passing interest in brewing sake at home, you must check out The Sake Digest, a mailing list on sake home brewing maintained by Jim Liddil at firstname.lastname@example.org. On this list, issues both stylistic and technical, detailed and general, are discussed by enthusiastic and knowledgeable home brewers. Fred Eckhardt, easily . . .
1/11/2007 – I got your kit. Your description says it makes 22 liters, but the instructions have different amounts listed for different recipes, but most of them look more like about four liters. It is not clear whether this really is a 22 liter kit or not.
Response From Homebrew Heaven: Yes, it is for making 22 liters (about 5 3/4 gallons). You can make less than that, of course.
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
6/24/2006 – I want to make some saki, is your sake kit the same thing?
Response From Homebrew Heaven: Saki and sake are the same thing, just different spellings.Making sake requires the proper rice, koji, sake yeast, probably some citric acid, water, careful temperature control, some basic fermentation equipment, patience and practice. It is FUN, but it requires more than the koji-kin.Koji is basically an enzyme that converts the starches . . .
2/16/2006 – If I were to brew my own SAKE and price was not an object what devices and supplies would I need to brew the best, clear SAKE with the most alcohol content at home using your supplies ??
Response From Homebrew Heaven: Homebrew sake requires little specialized equipment, just typical brewing stuff. A Complete Wine Making Equipment Kit (5 gallon) would be a good way to go, providing the fermenters, airlocks, test equipment, siphon gear, corker, corks etc. Other hardware you might need is a stainless steel brewpot. Sake is not boiled, but you will need . . .
1/12/2006 – My sake is fermenting right now and following the instructions you should actually be able to make approx. 12 gallons using all 10gm, since following the instructions only tells you to use 1.5gm and that makes roughly about 2 gallons.
Response From Homebrew Heaven: OK. There is no harm in using more, however.
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.
7/11/2005 – I am interested in making sake and would like to know what i would have to do to make a 5 gallon batch. Is there any special things i need to do with the rice, which rice would work best white or brown? Do you need the riced to be flaked?I know you need the kojikin, but what are the other steps in making sake?
Response From Homebrew Heaven: There are many steps involved in making sake. Too many to go into complete detail here. Here is the Cliff Notes version:1.Use a well polished white rice, steam it and wash it2. Mix/sprinkle with koji, which is actually a mold. This enables conversion of starch into sugars at the proper temperatures3. Manipulate (roll, knead) as required4. . . .
5/21/2005 – i, d.santhosh kumar m.tech in biotechnology(anna university). i would like to know complete details of the KOJI FERMENTOR . or discription about it. i would be greatful to you sir,thanking you,santhosh
Response From Homebrew Heaven: Koji is not a fermentor. It is not equipment.Koji is an enzyme or "mold" used in making sake. It makes the starch in the rice become sugar, so that sake yeast can make alcohol.
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:
9/14/2004 – You have sake yeast but do you have koji or do you know where I can get it?
Response From Homebrew Heaven: See below for link to koji
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.
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.
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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