$1.89
EC-1118 is robust, reliable, and neutral and known for its reliable fermentation kinetics. It’s useful for a wide range of applications, including wine and fruit cider fermentations. Its sensory contribution is considered neutral, as it gives very little yeast sensory contribution to the wine. It is used extensively in the world for the production of both white and red wines.
Species: Saccharomyces cerevisiae var. bayanus
Styles: White and Red Wine, Sparkling Wine, Cider
Properties:
- Recommended for white, rose, and red wine production.
- Highly recommended for secondary fermentation.
- Saccharomyces cerevisiae var. bayanus
- Desirable fermentation temperature: 10-30°C. (50-86°F)
- Alcohol tolerance 18% v/v *subject to fermentation conditions.
- Low relative nitrogen demand (under controlled laboratory conditions)
- Short lag phase and high fermentation vigour. Cooling may be required to control this high vigour
- Very low production of H2S under low YAN conditions
- Low production of SO2 binding compounds
- Moderate relative potential for SO2 production (can produce high levels of SO2 under low nutrient conditions, up to 50mg/L)
- Competitive factor active
- Low foam producer
It is recommend to use Go-Ferm nutrient in conjunction with Fermaid K or Fermaid O for yeast rehydration. Technical data sheets for each are below along with some quick guides. Why do you want to use both? Using an analogy… you’re car racing on an oval track and use plain gas (Go-Ferm) for the first half of the race. You’re doing good but you want a little boost to improve performance so you can win big! At the pit stop, you add octane booster (Fermaid) to your fuel and it gave you the extra boost you needed to get that big win.
Go-Ferm technical data sheet here.
Fermaid-K technical data sheet here.
For Rehydration Steps, I recommend following: Wine Yeast ReHydration MoreWine! guide written by Shea A.J. Comfort. (MoreWine! owns all rights to this guide)
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