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EC-1118 Dry Wine Yeast, 5 g


$1.52 & FREE Shipping over $75.
$1.82 Save $0.30 (16%)
List Price: $1.82
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$1.52

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Return policy: Eligible for Return, Refund or Replacement within 30 days of receipt with Pre-Paid shipping labels.
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Quick Info

  • Good flocculation and a neutral flavor and aroma.
  • This is a strain that is popular because of its strong fermentation characteristics and lack of problems.
  • Can be used in a wide range of wines including most red wines, sparkling wines and late harvest version where the alcohol tolerance is a perfect fit.
  • Ferments from 45 to 95 degrees with an alcohol tolerance of 18%. 

Product Overview

Good flocculation and a neutral flavor and aroma. This is a strain that is popular because of its strong fermentation characteristics and lack of problems. Can be used in a wide range of wines including most red wines, sparkling wines and late harvest version where the alcohol tolerance is a perfect fit. Ferments from 45 to 95 degrees with an alcohol tolerance of 18%. Not a great choice for wine that will be seeing a malo-lactic fermentation as EC-1118 naturally produces higher levels of SO2 which can inhibit malo-lactic fermentations.

  • Good flocculation and a neutral flavor and aroma.
  • This is a strain that is popular because of its strong fermentation characteristics and lack of problems.
  • Can be used in a wide range of wines including most red wines, sparkling wines and late harvest version where the alcohol tolerance is a perfect fit.
  • Ferments from 45 to 95 degrees with an alcohol tolerance of 18%. 

Product Overview

Good flocculation and a neutral flavor and aroma. This is a strain that is popular because of its strong fermentation characteristics and lack of problems. Can be used in a wide range of wines including most red wines, sparkling wines and late harvest version where the alcohol tolerance is a perfect fit. Ferments from 45 to 95 degrees with an alcohol tolerance of 18%. Not a great choice for wine that will be seeing a malo-lactic fermentation as EC-1118 naturally produces higher levels of SO2 which can inhibit malo-lactic fermentations.


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