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 / 5.040 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, 2013Works great for me makingWorks great for me making personal moonshine not beer.March 5, 2016Great Mead YeastI've used this to ferment honey several times (plain, blackberry extract and vanilla bean). Works really great with mead... right off top of my head the recipe is basically: 12-13 lbs honey, yeast nutrients, gypsum and wirfloc (sp?) tablets for clarity. The key with mead is to let it age for long time (ex. 1st time 6 months and last bottle best, 2nd time 8 months and last bottle best and the 3rd time a year all good). After fermentation slows to basically a stop, switch to glass carboy and wait patiently!!! i'd say forget about it but u must maintain a full clean airlock.. dropped that ball once and after a year it wasn't good... heart breaking. Hope you find this useful and enjoy it if you try it. I actually used Sam's bulk honey once (5lbs bottles) and worked great so 5 gallons for like $20. Serve with honey water on rim of glass like salt on margarita... mead can almost be to flavorless but remember it is the "Nectar of the Gods"September 15, 2014More than I was Expecting...Rate of Fermentation - Fast from the details is an understatement... Very Low Foam Production, not so much..._x000D_Used this for some Hard Lemonade and after hydrating long enough for the immersion cooler to do its job, transfer to a carboy, and aerate with oxygen it began to bubble slowly after less than an hour.... _x000D_In the morning however, I discovered the yeast had kicked into high gear and I found the stopper and airlock completely blown off and a mixture of foam and fruit down the side of the carboy and on the towel it was sitting on. If there is any doubt about your head space, definitely go with a blow off tube...April 20, 2015
- Customer Q&A
Browse 4 questions Browse 4 questions and 8 answersSo 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 brixhow 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!
CharlesCan I use this yeast in making rum from molasses? ThanksBEST ANSWER: Yes you can ferment a molasses mash with this yeast, it has a high tolerance for alcohol so you have the potential to reach a 12-13% mash while maintaining some sweetness. However of your Gravity is to low, it will ferment out all of the sugars and leave you with a really dry yeasty mash. I recommend using molasses and some apple cider as well for that mash.At what temperature does Ec-1118 die?BEST ANSWER: The yeast tends to experience stress above 95F or so, but it would need to be above 120F to kill it.