This is the only yeast I'll use to make my homemade wine. It has a fast but low foam fermentation, it works for a wide range of temperatures, I've brewed with it from 55 to over 90 degrees, it consistently finishes at about 14 to 16% but it's gone as high as 20% with this yeast. It also has a very neutral flavor, not off putting at all. Even if you like to drink your wine like I do at times, when it's still young and cloudy, it still tastes great. This particular strain of yeast, often called the Prise de Mousse, is a hearty champagne yeast known all over the world for it's reliability. I personally had a successful fermentation using EC-1118 from a pouch that been open for 2 years past the date on the packet! For a no fuss fermentation experience, go with good old L'Alvin EC-1118. And if you're curious about making your own wine, give this a try:
My "Shake and Wait" apple wine recipe:
64 oz bottle of apple juice, or any juice you like. As long as there's no potassium sorbate or other preservatives, it will not ferment if it contains those.
Pour out 8 oz and add:
1 1/2 c (300g) Sugar
1/2 tsp (2g) Yeast (I've used L'Alvin EC-1118 successfully for a long time but you can use a bread yeast like Fleischman's, the same amount, and still end up with some fine tasting wine.)
Shake until sugar is dissolved, then set in warm (68-72⁰ F), dark place. Wait 30 days or let settle for 1 week after fermentation has absolutely stopped and wine is still. Pour slowly into another container, leaving the yeast layering the bottom of the fermentation jug behind. Pour yourself a glass and enjoy!
