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-1118 — extremely low production of foam, volatile acid and hydrogen sulfide (H2S) — make this strain an excellent choice. This strain ferments well over a very wide temperature range, from 10° to 30°C (50° to 86°F) 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.
An excellent choice for champagnes and late harvest wines. Also a very good choice for dry whites.
Dry yeast can be refrigerated or frozen for greater stability during long term storage. Allow cold yeast packages to reach room temperature then rehydrate as directed for use.
Dissolve the dry yeast in 50 mL (2 oz) of warm NOT HOT water (40°- 43°C /104°-109°F). Let stand 15 minutes without stirring, then stir well to suspend all the yeast. Add to previously sulfited must. (The yeast should not be kept in the rehydration medium longer than recommended.)