A good all around yeast, especially with wines with low pH or starting the ferment at low temperatures. If you need the fruit wine to ferment to a very dry level, or to make a sparkling wine, this is the yeast to use.
The number one, go-to strain is EC1118 (Prise De Mousse), which is good because it performs in a fairly harsh environment and in cooler temperatures. With EC1118, you have to be sure you have high enough nutrient levels. If you don’t have the proper nutrient levels you can run into H2S problems.
Lalvin EC-1118 Champagne Wine Yeast 5GR EC-1118 Origin: Champagne Region Recommended for all types of wines including sparkling wines, late harvest wines cider and home made soda.
Also an excellent choice for re-starting stuck fermentations. Has a high tolerance to alcohol. Neutral in flavor.
Good flocculation and a neutral flavor and aroma. This is a strain that is popular because of its strong fermentation characteristics and lack of problems. Can be used in a wide range of wines including most red wines, sparkling wines and late harvest version where the alcohol tolerance is a perfect fit. Ferments from 45 to 95 degrees with an alcohol tolerance of 18%. Not a great choice for wine that will be seeing a malo-lactic fermentation as EC-1118 naturally produces higher levels of SO2 which can inhibit malo-lactic fermentations.
Also, used in old fashioned soda pops for bottle conditioning.
This Prisse de Mousse strain is fast-starting, clean and neutral.
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.
Ideal Temperature Range (F) 50-86F
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