Lalvin EC-1118 Yeast

Just started making wine, so I'm no expert in different yeasts. I did some homework and saw this as being one of the most versatile, so I bought a few of these. From the description it seemed as if it said this one is one of the better ones for fermenting well in a wider temperature range. I'm in Phoenix and my house is sometimes 80 already, so I thought this would be a better choice. AT this point, it's going to be too hot to do any more fermenting (optimal fermentation temperature is 70 to 75 Fahrenheit). I used this to make an apple wine. I added enough sugar to make the apple wine a little more then 12% Alcohol. I thought, well this is a comprise from what I see with many whites and many of my reds are more then 13% and sometimes more then 14%. Well, I learned something. Don't do that. My apple wine tastes like alcohol now and not apple wine. It's not that it's too dry or sweet or anything like that. It tastes like alcohol. I remember looking at an apple wine being sold and I think it was like 9%, so I should have noted this as a common standard and made this a 10%. OH well, that's what we do as new wine makers. Make mistakes and learn. As far as I know, Lavlin is very popular wine making yeast and my mistake was due to feeding the yeast too much sugar! Oh, it ate it, so it works. It's fun to watch the beginning states of fermentation. That stuff is alive. It's like little sea monkeys eating the sugar and making alcohol. AS any type of yeast from Lavlin or any other brand, it's probably smart to consider suggestions from the maker. I decided on the EC-1118 for what I was doing (i.e., two week fermentation, a white or fruit wine). If you want a longer fermentation, they may suggest one of their other strains.

The Lavin EC-1118 yeast is very similar to the Red Star Champagne Yeast. Both are fast fermenting. I have used both brands in making rootbeer. After leaving the plastic bottles at room temperature for 24 36 hours the bottles are rock hard. Once refrigerated the yeast go dormant and any further carbon dioxide creation is stopped. The nice thing about these strains of yeasts is if a bottle of rootbeer goes flat all you have to do is screw on the top and give it a day for the yeast to re-carbonate the liquid. Then refrigerate and you have carbonated rootbeer ready to go.

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makes a great dry ginger mead, that pack quite a punch, 1820 % is where it came in at.

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Perfect yeast for plenty of different types of brewing and fermentation. Seller was timely, easy to work with, and my product was perfect! I plan on buying again!

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This stuff does exactly what it says. It is fast (took about a week and a half to finish fermenting). It also has a high alcohol tolerance like it says.