Item #: Y03
Our Price: $0.99
In Stock, Will Ship On 02/11/2016.

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A sturdy yeast ideally suited for fermenting Champagne, the EC-1118 strain was isolated, studied and selected from French Champagne fermentations. Due to its competitive factor and ability to ferment equally well over a wide temperature range, the EC-1118 is one of the most widely used yeasts in the world.

The fermentation characteristics of the EC-1118 - extremely low production of foam, volatile acid and H2S - make this strain an excellent choice. This strain ferments well over a very wide temperature range, from 7° to 35°C (45° to 95°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.

This strain is recommended for all types of wines, including sparkling, and late harvest wines and cider. It may also be used to restart stuck fermentations. 7 gram pack for 5 gallons of wine or cider.


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by Tim B.
on 11/3/2015
Not recommended for cider
In spite of all the publications recommending Champagne yeast for cider, I find it a poor choice. This yeast will definitely get the job done - it is an aggressive fermenter and will metabolize every single molecule of sugar, under pretty much any conditions above freezing, and do it pretty fast. This rapid aggressive fermentation tends to strip out or destroy most of the delicate aromatics and flavor precursors, leaving the finished cider thin and harsh. With extended aging, some character can develop, but you end up with something like a watered-down sparkling white wine... not particularly exciting.
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