10 Packs of Lalvin Dried Wine Yeast EC 1118

I have made about 12 batches of red wine with 8 grape varitals with Lalvin EC-1118 over the last year. Every batch has started quickley and fermented to completion with no problems. I do not sterilyze my equipment or use any chemicals. I start the must at about 75 degrees and let it find it's own temperature balance after that. This yeast is so vigorus that nothing strange seems to ever be able to get started. I scatter the yeast on the must as soon as I have in in the stainless soup kettle, let it float on top for 15 minutes and then stir it in. I always adjust my sugar for 15% alcohol. About brix 26. This will take awhile to complete fermentation. About 2-3 months due to the high sugar content, but the wine has all been great. So much better then any commercial wine I have tried that I no longer want to buy wine. I went to a wine tasting recently. These were $30-$40 dollar a bottle wines. They were so far inferior to what I make that they gaged me.

Larry Dennis

EC-1118

Saccharomyces bayanus

Origin

The EC-1118 strain was isolated, studied and selected from Champagne fermentations. Due to its competitive factor and ability to ferment equally well over a wide temperature range, the EC-1118 is one of the most widely used yeasts in the world.

Oenological properties and applications

The fermentation characteristics of the EC-1118 -extremely low production of foam, volatile acid and hydrogen sulfide (H2S) -make this strain an excellent choice. This strain ferments well over a very wide temperature range, from 10° to 30°C (50° to 86°F) and demonstrates high osmotic and alcohol tolerance. Good flocculation with compact lees and a relatively neutral flavor and aroma contribution are also properties of the EC-1118.

The EC-1118 strain is recommended for all types of wines, including sparkling, and late harvest wines and cider. It may also be used to restart stuck fermentations.

An excellent choice for champagnes and late harvest wines. Also a very good choice for dry whites.

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I use this champagne yeast to make apple cider simply add one packet of EC-1118 to 5 gallons on apple juice (no preservatives) and in 3 weeks you will have hard apple cider at about 5% alcohol. This yeast flocculates well and the cider is nice a clear. rack of the liquid add another 1/2 gallon of apple juice and bottle. The cider self carbonates and is ready in about 3 more weeks.

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bought this for hard cider.....great if you want a high % cider a little on the winey side....every packet chugs along great

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My favorite mead yeast... starts fast, and ferments quickly. Very flavor-neutral... doesn't seem to add discernable taste characteristics to the finished product. If you've been using other champaigne yeasts, try this one, you won't be disappointed!