Lalvin EC-1118 Saccharomyces bayanus (10 Packs)

I make mead and was using standard bread yeast most the time. Wow, what a difference! with this the fermentation starts right away and really bubbles fast. I can't believe how much more effective this is compared to other yeast. I didnt need to use as much either.

Great product! Great price!

Whenever I have something I know will be hard to ferment, EC1118 is my go to. I've used to to make cider from sorbated apple cider. I've used it to get pure cranberry juice going, despite it's naturally high levels of benzoic acid. I've used it on exceptionally high-gravity stuff to yield up to 17% ABV. (the stated max is 18% but I've never tried that) EC1118 doesn't add or subtract much from flavor but when conventional yeasts fail to work, this nuclear option does. Be sure to keep it happy with a good yeast nutrient and follow the simple rehydrating directions; I rarely use a starter. As for the Lalvin brand, I've always gotten consistently fresh and good product. I've never had a failure attributable to the yeast.

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).

This worked as needed. Was fresh and reliable and will order again as needed

Good stuff

Mike's good whiskey

I brew a simple, no-nonsense red wine using this yeast.Through 40 years the recipe has changed - used to use Welch's Frozen grape juice which is no longer available in our area, so whatever grape juice that has no preservatives will suffice. (Though Welch's was best).Once in that time, I added the yeast, checked it next morning, and NO movement. Added another packet and BOOM - off it went. Success.I've tried bread yeast for wine - it will work, and wine yeast for bread --- ditto. For what I drink on a regular basis, consistency is wonderful. But do I experiment? You betcha. But I always return to this yeast.Why? It's fast, low foaming, yields good flavor and is reliable throughout the year.Oh yes, and it's forgiving.Keep a log, don't rush things, and experiment to find your heavenly zone. And drink wine to be mellow.