EC-1118 Saccharomyces bayanus (10 Packs)

Live yeast good quality, highly potent and great outcome. Quality item good vendor fast delivery.

I've been a wine, mead, and cider maker for over 20 years and this seems to always be my choice. EC1118 is low foaming and produces compact lees for easier racking and it's productive over a wide range of temperatures. It's a very aggressive yeast that's also good for restarting stuck fermentations. I primarily make dry red wines, meads, ciders, and an occasional white wine. This strain is perfect for a these applications. You can't go wrong with EC1118

My go to wine yeast, can always get 12-18% using this.

Best yeast I’ve ever used

Great product and arrived on time one one of the packs look like a split was in not sure I did it opening the pack or not

I use this for making wine from various fruits. My go-to is store brand grape juice, purple or white. Two cups of sugar per gallon, a teaspoon of yeast nutrient and 10 to 14 days yield a drinkable red table wine around 12% ABV. The white grape juice makes a really pleasant beverage that can also be bottle-carbonated in a clean liter soda bottle if you like a bubbly glass. A few oak chips during secondary mellows the red. My elderberry is an interesting alternative if you are willing to wait 4 or 5 months or more for it to age (the longer the better).

I use this to make red wine. Works great !

Strong fermenter, makes great hard cider

cheap wine is good wine!

EC-1118 is my favorite yeast and this is a pretty good deal, especially seeing as it's delivered.

I've used this yeast for years for brewing Mead. It's tolerant of higher alcohol content and a wide range of temps, so it's great for brewing in scotland, where it's glorious sun one day and snow the next. It cam take time even with nutrient unless you do 1 sachet per gallon. I ussualy go for 1 sachet per 2-3 gallons and get a good fermentation after a couple of months. Typically around 8 - 14 percent depending on what recipe i use. This yeast can give strong alcohol just make sure your must is well aerated, if not it will crawl at a snails pace. The yeast also rakes off well once fermentation slows. It is very prone to 2nd fermentation after bottling so i recommend using a neutraliser to kill the remaining yeast and stop fermentaion. You can add sugar to bottles to make it sparkling and not stop the fermentaion, just be careful. I have had glass bottles explode from this before. But if you have added a fermentation stopper such as potassium sorbate you will be fine. Taste wise it is a champagne or wine yeast so it's not intended for beer and doesn't give a strong flavour, instead it's a lighter flavour that works well in white wines or fruit wines also. Value wise you get what you pay for and it's worth every sachet

Bought to make my first meads with before I knew much about different yeast types and their uses. It effectively flew through the mead I made as my first batch, but left it a little hot and phenolic. I have now switched to Lalvin 71b for most of my uses but keep the EC-1118 incase a fermentation stalls, or I want to make a really high strength brew. Buying 10 at a time means I will have some on hand for quite some time as I dont make batches big enough to use a whole packet at a time. so the value to me was very good. Packets are a good size for brewing, and seal back up easily with a little folding and some tape.

I've used this for over 40 years and have NEVER been disappointed, I never use anything else! It doesn't impart a flavor to the wine, and runs as high as 18% alcohol too!