Great for Champagne, late harvest wines, and dry white wines. Can be recommended for all types of wines though, including sparkling wines and cider. It may also be used to restart stuck fermentations.
- Fermentation Temp Range (°F) : 50-86
- Apparent Attenuation Range (%) : n/a
- Flocculation : Low
- Alcohol Tolerance : 18%
Pitching/Fermentation : 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.
Looking for a Liquid or Dry Yeast Substitution? The brewers at Adventures in Homebrewing have tried most of them. The following are some suggestions that have worked for us:
- Liquid Yeast Substitution : White Labs 716, White Labs 720, Wyeast 4184, Wyeast 4632
- Dry Yeast Substitution : Cider House Select Cider Yeast, Lalvin D-47
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I have been using this particular strain for several years in my very backyard wine making. I use purple slip skin grapes in gallon glass jars! This yeast never fails to make a delicious simple wine. I used to by the yeast locally but the business is closed. This was my first time ordering from Adventures in Homebrewing. The price was excellent, shipping lightening fast and service was superior. Will be buying again.
The yeast you sent me did not have an expiration date on it. Whenever I sprinkled it on top of 5 gallons of wine, it did nothing. I left it in there six days and itís still had not worked. I tried to dissolve another pack in water and it went straight to the bottom never working. I ordered yeast from another company, and put it into the wine. It worked. However I believe that my 5 gallons of wine is ruined because of the yeast not working. It tastes awful.
I've been using these to finish off kombucha in the second fermentation to eat up the leftover sugar and produce a nice, dry finish, and I've gotten two batches after 7 days that are really good.
Price for product and shipping was reasonable and it was sent promptly. This is the yeast I always use for hard cider, either to make a very dry cider by pitching immediately, or, for ciders where a natural fermentation hasn't made any headway after a month as a way to ensure it finishes up.
We have used this yeast to make a secondary-fermented kombucha that ends up tasting almost exactly like dry champagne. I donít have a way to test the alcohol content or I would post that information here, but itís delicious.