DetailsThis Prisse de Mousse strain is fast-starting, clean and neutral. EC-1118 is a popular choice because of its consistently strong fermentation characteristics and high alcohol tolerance, up to 18%. The first choice for champagne and sparkling wines. Also good for restarting stuck fermentations. Ferments between 50 and 80 degrees.
- Details & Instructions
Ideal Temperature Range (°F) 50-86°F Attenuation (%) NA Flocculation Medium Alcohol Tolerance (%) 18% Rate of Fermentation Fast Foam Production Very Low Nutrient Requirements Normal H2S Production Very Low SO2 Production Moderate Profile Wine
4.8 / 5.039 ReviewsQuick start, fast finish, harsh tasteSo this is a great yeast to have in an emergency. I like having a pack of this lying around in case I cannot get a fermentation started. However, in any wine I've used it in it has taken quite a while to mature and grow body. Again, great yeast but the finished product takes a bit of patience.June 29, 2013Done Searching for YeastThis is most excellent yeast. I first heard about it on a homebrew forum talking about welches grape juice wine. Of course I had to try it out. I'll just say, the results were fantastic. Very quick fermentation on a 2.5 gal batch, no crazy flavors whatsoever, and a very manageable cap and lees. I also used EC-1118 on a batch of cider that I just bottled, and so far the results are great there too. I probably could continue trying other types of yeast as I experiment with different kinds of wine, but so far this one has worked out great.October 18, 2012Use This Yeast for CiderThis is a good yeast for making cider, not the Muntons Ale Yeast (SKU 2903) that comes in the cider kit--much more vigorous ferment.November 23, 2012Strong YeastVery hardy yeast that will ferment out every bit of sugar. Very clean no foam. Doesn't need a ton of nutrients.December 10, 2012Great YeastThis yeast finishes dry and has a great, full body. Tried it with whites, reds and cider. I like sweeter wines, so I usually reach for Lalvin D-47, but if I want a dry-bold flavor, it's Lalvin EC-1118.December 16, 2012Hungry yeastThey leave no sugar left, as they eat everything in sight. Follow directions and rehydrate first, so the yeast cells are ready to feed.December 18, 2012great yeastawesome yeast for making ocean spray and welches wine. fast to pitch and has never stalled.January 11, 2013Makes a good MerlotI prefer this to Pasteur Red yeast because it finishes fresher and cleaner. It really takes off, and attenuates well, but can take a while to clear. I don't use this for sweeter wines.January 16, 2013My go-to strainThis is my go-to yeast when making grape-based wine. Always brings out the best in the fruit. It's the yeast used in the high-end Winexpert kits pre-2012January 27, 2013
- Customer Q&A
Browse 3 questions Browse 3 questions and 6 answershow high a spgr can I start with?BEST ANSWER: Hi Brian,
It's not so much the OG that matters, as the alcohol tolerance of the yeast. 1118 can tolerate up to 18% abv, so if your starting gravity was about 1.140 or lower, you should get good attenuation.
Let me know if you have any other questions!
CharlesAt what temperature does Ec-1118 die?BEST ANSWER: I try to keep all my wines at 75 degrees or less. I had wines that started to get a bad smell at 77-78 degrees.So how much EC-1118 do I need for an 18l batch?.. And is the sugar formula 17×18×18?
Thanx in advance
VilleBEST ANSWER: 1 packet is good for up to 23 liters and 25 brix