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 / 5.043 ReviewsHigh attenuation, Dry flavorI used this for a fruit wine and it performed perfectly. It attenuated higher than expected and the end flavor was dryer than expected but not over the top. A very good flexible yeast, champagne style...December 10, 2018Purchased
4 months agoGood yeastI use this yeast when ever I have any wine I'm having a hard time to get fermenting. I use it for most dark desert wines because it is so alcohol tolerant. I also like to create sparkling wines with it. It has a bit of a harsh taste to it, but most young wines seem to anyway. After the wine has aged for a year I don't notice it. It definitely gets the job done in a good time table and settles out well. It eats all the sugar! It does seem to have a harder time with corn syrup though. I have gotten as high as 19.25 ABV with this one with out any extra work like adding sugar at intervals.August 17, 2018Purchased
over 2 years agoMy go-to yeast for ciderI love this yeast for ciders, super resilient and gives a really crisp and dry finish.March 16, 2018Purchased
1 year agoGreat for wineThis yeast works great for wine making. Easy to use and store.October 14, 2017Purchased
1 year agoFast bubbles drop lower the ph-.5% in 24 hoursHad what looked like minnow buckets bubbling @ 95 degrees for a fast (x)(x) drunk. LALVIN EC-1118 is bitter but luscious.May 7, 2016Works great for me makingWorks great for me making personal moonshine not beer.March 5, 2016Lalvin 118 didn't do the tricki had a stuck fermentation on wine. The 118 couldn't get it going. I ended up using bread yeastFebruary 1, 2016Response from Midwest SuppliesThanks for the review. Let us know if we can help with anything.November 2, 2016Midwest SuppliesMore 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, 2015lalvin ec-1118 yeastMy favorite yeast for a strong fortified wine. Would not recomended for ciders or specialty wines like water melon or banana.February 28, 2015Great 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, 2014
- Customer Q&A
Browse 5 questions Browse 5 questions and 12 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 brixDo you need a yeast nutrient with this?BEST ANSWER: I have used it many times without a yeast nutrient and been successful with my batch of wine!how 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.