Cider House Select yeast is a high ester-producing strain, creating exceptional flavor. Trace nutrition has been included in this sachet to ensure the best possible cider quality through good healthy yeast. Our active dried yeast is suitable for all types of ciders and is able to ferment under various conditions. The capable fermentation temperature range is 54 – 82 degrees, however for optimal performance the recommended fermentation temperature should be between 60 – 70 degrees and maintained there for best results. To prevent extended lag times and risk of bacterial contamination be sure that the juice temperature is above 60 degrees prior to pitchig the yeast. Get then now while they last!
If you are looking to make some of the best Riesling you’ll ever make, please consider purchasing your grapes from HandPrint Farms here in Prosser, Wa. This year we farmed completely organically. (Past years have been mostly organic). We have sheep that help us take care of the vineyard by leaf thinning, suckering, fertilizing, and weeding. We kept the canopy long to protect the fruit from this summer’s intense sun so sunburn has not been a problem for this fruit. The fruit is healthy, clean and there is a lot of it. Our site is close to the Yakima River and produces fruit suitable for European style Rieslings. Due to illness, our previous buyer is no longer making wine.
We are looking to find winemakers who want to develop an ongoing relationship with us and the vineyard. You can pick your own fruit or you can have us hire out for a crew to pick it for you. It may be possible for us to deliver small quantities locally. Past vintages have expressed strong citrus and fruit flavors. We love our vineyard and we want you to fall in love with it too! We are introducing the grapes this year at .50 cents per pound. Over 3 tons is priced at $800. We usually harvest here at the end of October but everything is ripening earlier than usual. We are looking to harvest during the 1st to 3rd weeks in October based on the Brix levels you are looking for. The latest sample for the vineyard was on Monday, September 29 and came in at a shy 22 Brix. I will be taking samples weekly. If you are planning on buying fruit, I can provide readings more frequently. We are offering the fruit on a first come first served basis and will reserve it for you once we have developed a relationship with you as a buyer. We are three hours from Seattle, Portland and Spokane.
Contact: LeeAnna at 509-778-1585 firstname.lastname@example.org
Each year as the summer heat subsides, we peer at these massive squash. And our favorite, the pumpkin, gives rise to the question of how can we use them. Carve them, bake them and for us ferment them. Hears to pumpkin ale. Let all your pumpkin wishes come true. Enjoy the pleasure of our hot days and cool nights as we usher in the fall. Happy Fall Everyone from Jim’s Homebrew
Early ancient wine making has its earliest beginnings in Eastern Europe. These wines are unique in the sense that their practices proceeds modern science. While its interesting to see the process of winemaking in this video, and let me give a shout-out to our customer who pointed out these videos, we would not recommend it unless conditions could be replicated. If you are incline to try making a wine like this, we suggest trying a bottle of it before making it. We carry these unique Moldavian Wines in our store. Note: the video above is an intro to the process, continue watching the related videos after it finishes for greater detail of the process.
Over the years, many of you have traveled south to Prosser, Washington, to the Pleasant’s farm to buy grapes and make wine from them. Unfortunately, we have been told that these grapes are no longer. They have since been plowed-under and hops now occupy there place. But wait, there’s still hope.
Fruitland Valley Vineyards, LLC. located 73 miles NE of Spokane on the banks of the Columbia River will sell you grapes. They have the following varieties available with a crusher/stemer/press available on-site. Minimum orders are 100 lbs, enough for 5 gallons. As of 4 Sept 14, whites are 3 weeks until harvest and reds should be in around 4 to 6 weeks. Prices range between $1.25-$1.50 per pound.
- Pinot Gris
- Sav Blanc
- Cab Sav
- Cab Franc
- Petit Verdot
Please call and reserve A.S.A.P at 1-509-722-3525 and speak with Brian or Kathy Benson or Fruitlandvalleyvineyard@hotmail.com or see website for current info fruitlandvalleyvineyard.com
Prepping for those summer brews, we have just received some of the most premium grain from our Maltster Gambrinus. While you can take the Company out of Germany and set it up in Canada, you have to have a German Maltster run the company and that’s what Gambrinus has done. They brought over the company Maltster from Germany to do the malting. With that expertise and some the finest low protein grain sourced out of the US and Canada, your beers will always be great!
Just in time last year as we completed a facelift to the store, Mark Irvine from No-li brewery and Charlie Papazian stopped by to say hi. It was a thrill to meet the man who everybody should know is head of the American Homebrewers Association. He thanked us for the work we’ve done over the years to grow this hobby. He also agreed that we are the oldest home brew store that has been in continuous operation for nearly 60 years. Just to jog your memory, Charlie authored the “The Complete Joy of Homebrewing”, which has been included in our Deluxe Home Brew Kit for the last 30 years. Cheers to Charlie and Mark, and thank-you Spokane for supporting this store!
Welcome to Jim’s Homebrew Supply/ Jim’s Beer & Wine Supply. The world is a change-in and we are a move-in to keep up with it. So here we are, our website is in a state of transition. Over the next coming weeks and months, you will see the addition of more products and more posts to not only help you in this hobby but also to entertain you too. We are still offering the best location, best prices with the highest quality ingredients. Rest assured that you will always be treated with the greatest respect from the professionals that we are.