Wine Making Yeast

Champagne wine yeast 18% alcohol tolerance

For producing all white wines, sparkling wines, ciders and to restart stuck fermentations. 1 Packet sufficient for 1-6 gallons.

Saccharomyces bayanus ORIGIN The EC-1118 strain was isolated, studied and selected from 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. OENOLOGICAL PROPERTIES and APPLICATIONS The fermentation characteristics of the EC-1119 - 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 10¦-30¦C (50¦-86¦) 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. The EC-1118 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.