Other Ec-1118

[markb1983]

Hey I have a question. How strong is ec1118 yeast? My wife left my electric blanket on for a while today. I came home and the must was warm. Really warm. Should I be worried? Should I use a new packet?

 

[Pumpkinman]

EC-1118 has a temperature tolerance between 59° and 77°, it will tolerate up to 18% ABV, and and flocculates with compact lees.

 

[seth8530]

Yup, however... I would not be surprised if it could survive quite a bit worse than that.

 

[markb1983]

I'm worried that it may have increased beyond 77 degrees. I can hear it bubbling similar to rice crispies. I'm guessing its still working. The specific gravity is dropping.

So is this a go?

 

[bkisel]

Lalvin says it is good to 86F...

EC-1118
Saccharomyces bayanus

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.

 

[Pumpkinman]

hmmmm...I took my info from Scott Labs, thanks for the update!

 

[seth8530]

It depends on which source you look at. The one I looked up also said 59 to 77F ( Lavlin website)

But either way, it looks like it is doing fine since the gravity is still dropping.

 

[markb1983]

Wow! You guys are the best! Such a wealth of knowledge! I'm really looking forward to this kit! It's the chateau de pays. It's going to be yummy!

 

[seth8530]

Ha, well good luck. Keep us posted on how it goes.

 

[djrockinsteve]

Thought I would revive this tutorial on selecting your yeast.

It lists the characteristics of the major yeast strains including Lalvins EC-118

That being said only time will tell but it is a very strong yeast.

http://www.winemakingtalk.com/forum/f71/how-select-yeast-your-must-12160/

 

[markb1983]

Thanks! I did attempt to search for it on the net and on here. I really wish they would improve the iPhone app. It needs work.

 

[djrockinsteve]

Funny you say that. I down loaded the app then deleted it. I hated it.

Now I have a page saved on my iphone and I access new posts from there.

 

[markb1983]

Right! It's easy to read some things, but searching on here is hard! I just stirred the must. It's kinda foamy but partially because I added the grape skins directly to the must this time. Seems good to go

 

[djrockinsteve]

Stir often. It will be fine. You are probably better to ferment cool.

Start off with a yeast starter or rehydrate then add to your must.

 

[markb1983]

What is the ideal temp you recommend to ferment? I was reading that some wine makers strive for 80's. supposedly better extraction. Any truth?

 

[seth8530]

It all depends on what you plan on doing. Cooler fermentation, in general, lead to a fruitier wine with aromatics which tend to be more like the fruit the wine came from. And for things like mead, you really should consider nothing else other than a cold fermentation. I honestly, sit in the cool fermentation camp and I can see no other reason to ferment otherwise unless you are fermenting certain red grapes... ( I have an experiment running on this btw which should be interesting to see how the cold and warm compare....)

Of course, that is my point of view and I am sure others have their own.

 

[djrockinsteve]

Cooler temps are preferred by most.

Start off with a starter to give it a good jump.

Lalvin has other strains for different juices.

 

[markb1983]

Wow! I made a rookie mistake! It's only day 3 so maybe it's still good to go for the flavor