Lalvin EC-1118 Wine Yeast (10 Pack) - Champagne Yeast - Make Wine Cider Mead Kombucha At Home - 5 g Sachets - Saccharomyces cerevisiae - Sold by CAPYBARA Distributors Inc.

Worked great! This was my first time making wine at home, and the yeast made it so easy. One pack of yeast was enough for almost 4 52oz batches! Great value! I was nervous because I didn’t realize that I got sparkling yeast, but my wine is turning out just fine. I’m on day 3 of fermentation, and I love hearing and seeing the bubbles. 🍷😁 Good homemade wine coming soon!

This yeast worked great to restart a stuck ferment on a recent batch of rhubarb wine. EC1118 is fantastic for many types of wine and has good alcohol tolerance and is used in many recipes. The product that was shipped matched the item description. The price is a great value for anyone who makes wine on a frequent basis.

This product is a high-quality yeast that quickly ferments. No problems at all, and I will purchase again.

I make two batches of wine with this. Give us a great flavor. I really like it. Fire just fine. I recommend this anybody.

Works as expected

Good yeast just hit or miss some of the packets did not work so I had to open another packet. Made 2 5 gallon batches. The wine came out like a cider but I'm sure if you let the yeast eat all the sugars it will be flat but it wont be as sweet. It was my first time making wine and happy with how it came out. One thing to look out for is if you do not like champagne like yeast I would recommend another type of yeast.

Works well with our blueberry wine brewing.

Hard Lemonade / Limeade - Version 051322An easy recipe for a fairly dry hard lemonade of about 10% ABV. It makes 5 gallons so it fits easily ina Corny keg. It is ready to drink on the day you keg.Ingredients- 10 cans of preservative-free Lemonade and/or Limeade Frozen Concentrate (I use Winco’s)- 4 pounds Corn Sugar (Dextrose)- 1 pound Light DEM- 7 teaspoons of dry Yeast Nutrient (I use Fermax)- Lalvin EC-1118 Champagne Yeast (I use this specific yeast because it can handle the acidity of thelemonade wort)Prepare the Wort- Sanitize the fermenter, utensils, and all accessories prior to use with Star San or equivalent.- Boil 2 gallons of water then add 4 pounds Dextrose and 1 pound of Light DEM which will result inhard lemonade of approximately 10% ABV.- Stir until completely dissolved and remove from heat.- Add 10 cans Lemonade/Limeade Concentrate to the fermenter, and about a gallon of cold water.- Add the dextrose wort to the fermenter, and then more cold water to fill the fermenter to 5 gallons.- After the wort has reached a temperature of 75 degrees, add 7 teaspoons Yeast Nutrient- Take and record an initial refractometer reading (should be around 18 BRIX).- Put 1 cup of the wort into the yeast rehydration vessel.- Then add 1/4 teaspoon of loose nutrient, or couple of nutrient pellets to the rehydration vessel.- Now add 1 package of Lalvin EC-1118 dry yeast to the rehydration vessel.- Allow mixture to sit for one half hour, or until you observe vigorous action in the yeast starter.- Pitch the yeast into the fermenter and stir.- Put a lid and airlock on fermenter and place it somewhere where the temperature will stay close to70-75 degrees.Fermentation- Fermentation will commence in 2-3 days and will last for 1-2 weeks depending on ambienttemperature.- Allow fermentation to run to dry (should be around 7 BRIX on refractometer or 0.998-1.002 specificgravity).Kegging- Clean and sanitize a 5 gallon Corny keg and a carboy.- Rack the lemonade from the fermenter into the clean corny key (put leftover in a container in therefrigerator).- Optional: add xylitol (or other non fermenting sugar) to taste and let the carboy sit overnight to allowsettling.- Force carbonate the lemonade at 10-12 pounds of pressure.