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 . . .
1/23/2013 – Im a Home brewer, and i make a very Unique Mead/ Metheglyn. For my Best type of mead i use redstar ale yeast a very typcal yeast, but i was wondering if a cider yeast would give my mead a good profile that focuses on the Honey and herbs that uses while keeping a uniquely dry but sweet flavor. would this cider yeast give what i desire or would . . .
Response From Homebrew Heaven: Flavors are hard to describe, but easy to identify upon tasting. Your perception is probably different than mine. But that said, have you tried the Wyeast Mead Yeast (both sweet and dry versions)? Links to products are given below. Cider yeast sounds like it would fit the bill also. Why not?It sounds like you prefer beer yeasts in your . . .
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) . . .
7/29/2009 – I'm looking to make some hard apple cider. What yeast would you recommend and what is the best way to carbonate in small batches?Cheers!
Response From Homebrew Heaven: The one here (Nottingham Ale Yeast) works well. The is also a liquid yeast culture from Wyeast that is specifically for ciders.As far as cabonating, use about 1 cup of corn sugar per 5 gallons. Bottle into strong beer bottles and cap them.
4/29/2008 – We tried this mead kit and loved it. Now we want to try a cyser. A lot of what I have been reading says to rack/bottle once it clears up. Do you have any guidelines for how long meads/cysers should ferment? Thanks for the help.
Response From Homebrew Heaven: In short, no.Here is the thing...MANY MANY MANY factors play into how long a fermentation will take. Here are just a few:Sugar (honey) concentrationStrain of yeast usedFermentation temperatureNutrient level presentType(s) of nutrientsTemperature variations during fermentationAmount of yeast usedMineral content of water . . .
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!
9/28/2007 – I want to use un-pasteurized cider to make a hard cider, What kind of sulfite should I use before fermenting? I have also made mead before and used a nutrient packet with the yeast, would I need something similar for the cider making? Also, What kind of alochol content can I expect with a hard cider?
Response From Homebrew Heaven: First, consider if you NEED to. If it's freshly pressed you may not need to.Use the recommended amount of potassium bisulfite to "sterilize" before fermenting. Add it at least 24 hours before you put in the yeast, and leave it uncovered for that time. Stir well before adding yeast to drive off any remaining sulfite.A little yeast nutrient . . .
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.
8/18/2007 – What is the difference between apple wine and apple cider? Also your cider specific yeast describes a crisp dry cider result, suppose you want a sweet cider? I like Hornsby's Crisp Apple, maybe it's considered dry, but not by wine standards. There were a couple of sweet hard ciders I liked in England, wish I could remember the names.
Response From Homebrew Heaven: Apple cider is typically fermented apple juices (mixed varieties are best!) with an alcohol content of perhaps 6%ABV. They are usually carbonated drinks, altho they CAN be still (uncarbonated0 also. Apple wine typically has sugar added prior to fermentation, and as a result, has an alcohol content of about 10-12% ABV. Another way is it done . . .
7/25/2007 – Your cider yeast is for 5 gallons.This is my first time at making cider.So I don't want to make 5 gallons or spend that much money the first time around.And end up with something I might dump down the drain.So if I bought your yeast I might make a 1 gallon batch or 3, 1/2 gallon batches.One with no sugar,one with honey and one with maple syrup.Have . . .
Response From Homebrew Heaven: It is almost impossible to use too much yeast. If it were me, I would just divide it out to your different batches. You might as well use it all, because it doesn't keep unless you have sterile conditions, airlock etc just for the yeast.Haven't made cider with maple syrup, but have heard of it being done. Sounds tasty. Honey I have done . . .
6/6/2007 – Does the special cider yeast appreciably change the taste of cider? I have been using dry champagne yeast, as directed by one of your competitors, but the cider comes out pretty darn dry, with little apple taste left.
Response From Homebrew Heaven: It sounds like you got bad advice (again).Yes, the liquid cider yeast leaves more fruitiness, and is less dry than champagne yeast.
1/3/2007 – i purchased the wyeast cider yeast from you and i'm curious to what the alcohol tolerance is. can you please help me out? the specific product is Wyeast Liquid Cider Yeast #3766
Response From Homebrew Heaven: Under the right conditions, it should be tolerant to about 10-11% alcohol by volume.
5/20/2005 – I'm thinking about making hard cider with the apple tree in my back yard. I'm not sure of the apple type so my question is: Can any apple be used to make hard cider and can you recommend information for beginners?
Response From Homebrew Heaven: Yes, any apples can be used to make hard cider, BUT, the best (most interesting, flavorful) hard cider is made from a variety of apples. Use the apples from your tree, certainly, but try to mix in some tart ones, some bitter ones, some sweet ones etc. You will be rewarded later. A hard cider made just from red delicious apples, for instance . . .
12/14/2004 – What is the best yeast to use when making hard cider? And do you recommend using apple juice or apple cider?
Response From Homebrew Heaven: Try using the Wyeast Cider #3766 yeast, see link below.Description: "Crisp dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears and other fruit or fermentables. Allows fruit character to dominate the profile."The best choice is a cider, made from a variety of apple types (sweet, bitter . . .
11/29/2004 – I'm also thinking about making a hard cider. I've done some research, but my question is, does it matter if your cider is pasturized? Everything I've read talks about preservitives, but not pasturization. I don't think it would be a problem, but thought I'd check with someone who knows what they're doing.
Response From Homebrew Heaven: You are correct. Pastuerization is fine for hard cider, but preservatives are not. Even small amounts.
11/3/2004 – This is a follow up question to the one someone asked on 10/16/2003,-- I would like to know how much yeast to use for a 5 gallon recipe of hard cider. You answered: We recommend using the whole pack. It will start faster, and finish faster.I took your advice, bought a package of Wyeast Liquid Cider Yeast #3766, and used the whole pack . . .
Response From Homebrew Heaven: Your directions are faulty. No idea where you got them. Using more sugar doesn't necessarily make it any sweeter, only more alcoholic. Adding additional sugar WILL extend the fermentation time as well. The increased volume of yeast is not a problem...the expectation of getting a "sweeter" cider is! In other words, no matter how much yeast . . .
11/2/2004 – I have made Applejack in the past (freezer method) any way I am finding it almost impossible to obtain cider with no preservatives. I did find a place that does not add them but does pasturize. Can I use this? I add raisins and brown sugar for my brew. Will I have to add yeast? I have never in the past and things.
Response From Homebrew Heaven: Pasteurized juice should be fine. YES, use yeast, it is much better and more reliable.
10/11/2004 – I want to make a batch of hard cider. Would this be a good kit? What yeast would you recommend?
Response From Homebrew Heaven: Yes, this equipment kit will work nicely for cider.Any wine yeast will do, but we like the Wyeast Cider Yeast. Here is a link to that item
3/21/2004 – I was wanting to start home brewing a hard cider like hornsbey's and was wanting to know what all i would need. was hoping to be able to put it in keg's for easier storage and dispensing for get togethers
Response From Homebrew Heaven: As far as equipment, I would go with the Intermediate (Beer) Brewing Equipment Kit. It works nicely for this type of cider. Here is a link to it:http://www.nexternal.com/hombre/?Target=products.asp&ProductID=459 For ingredients, you'll need a source of apple cider juice without preservatives. We are negotiating with a company to produce . . .
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.
11/7/2003 – 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
11/3/2003 – I have a strange one here for you. I am wondering if you have any idea of poundage of apples that might be needed to get 5 gallons of juice? I am thinking of buying this machine, but do not know if this is something that I sould get myself into...
Response From Homebrew Heaven: Strange is my specialty! It takes about 120 lbs of apples to produce 5 gallons of juice, more or less, depending on how "juicy" they are, variety of apple, and how efficiently you press the squeezin's!
10/16/2003 – I would like to know how much yeast to use for a 5 gallon recipe of hard cider.
Response From Homebrew Heaven: We recommend using the whole pack. It will start faster, and finish faster.
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