Lalvin Wine Yeast EC-1118 10pk

My latest foray into huge DIY projects is brewing my own cider. It sounds like an extremely daunting task, but after watching a couple of youtube videos on people making their own, I figured that it wouldn’t be the most difficult of tasks. I opted for pre-pressed cider for the first run, and flavored it with maple syrup and a little cane sugar for sweetness. Exactly one week later, I prepared my second batch, and this time I included a bit of the Lalvin’s Wine Yeast, honey, and a little bit of cane sugar. One week after that, I went for cane sugar, Lalvin’s Wine Yeast, and my favorite Citric Acid Powder - Ultra Fine Pure Powdered Crystals - Natural Preservative Food Grade Quality (16 oz) , Nature’s Candy. Winter soon turned into (less winter? definitely not spring) and it was time for me to bottle my different ciders. Honestly, this next part is going to sound a bit like Goldilocks and the Three Bears, but I tried the first batch, whoa way too sweet for me (but my teenage stepsister adored it) the second batch was better, but a little lackluster for me, and the third was absolutely delicious. I think it was the combination of the wine yeast, which gave it a bit of effervescence, and the citric acid, which gave it a little kick. The third batch was very well balanced, and I absolutely loved it. In terms of the ingredients, they’re all very easy to reuse, obviously cane sugar, honey, and maple syrup are all household items. and the citric acid is honestly the best household cleaner I’ve ever used, and you can also use it in tons of food stuffs. As for the wine yeast, I’m actually going to give making my own wine a try, although I’m a little more concerned with how the results are going to be for that one. Anyway, I definitely recommend it, and I think it works perfectly for its purpose.

I use this for making grape wine. It seems to be consistently reliable over my cellar temperature range (60 - 80F) and tolerates alcohol to at least 12% ABV.

Does what it says it will do.

Yeast for making homemade wine half of the packs worked half of the packs did not work. Quality just wasn’t there even with the price.

Lalvin FC-1118 Wine Yeast: I've used this for over a year and find it reliable through summer and winter. Since my batches are small (one gallon jugs in a bathtub), an inexpensive yeast keeps costs down. This works quickly and reliably on frozen grape (and other) juices, has good alcohol tolerance and yields good flavor. This yeast produces good results for sparkling wine in pressure bottles. This has become my "go-to" yeast because it gives a decent product in only a few weeks. When out of my usual bread yeast, this came to the rescue! 2023 update I continue to use this yeast because it continues to give good results. After putting some 24-day old mast in the garage (in Phx area AZ) in winter into pressure bottles, fermentation continued; temperature varied between early 40's to low 70's - got some nice sparkling wine now. Don't know how long I've use this - since before that Covid-19 hit, for sure. Maybe that's why I'm so mellow?

This yeast showed up fast, well-packaged and fresh. I use it to make a 12-14% dry honey mead that only gets aged 2 months maximum before being consumed. This yeast is a very fast starter. It makes a robust kreuzen (yeasty head) at first but then it gets heavy and drops down at about 36-72 hours. That is when the fermentation really goes fast. At 70 degrees f and with good nutrition this really makes the air lock sing with bubbles! It finishes dry (in a 12-14% scenario) in 2-3 weeks and it flocculates to a nice clarity at that point. I add bentonite clay to accelerate clarity just because we drink the mead very young, no aging. I have never had this yeast stall out or slow start. I have used this yeast with synthetic nutrients and it peaks very early. Now, I brew with natural nutrients and it is very steady. Either way it is still a fast starter, consistent producer and a fine finisher. In fact, I love the way this finishes with a high floral trait/tag when you use a raw and unfiltered honey. When I uncork my EC-1118 mead made with raw honey it smells like a bouquet of flowers, but it will get you drunker than Cooter Brown. This is the only mead yeast for me since I brew at about 65-80 degrees f and do not age my meads much. Compared specifically to D-47: D-47 would give some off flavors near 80 degrees f fermentation and it needs to be aged longer. I sincerely hope this helps you! I write reviews to help people be wise with their money/time/energy/efforts. If you found this review helpful please hit the "helpful" button. Thank you!

Good solid yeast. It's my go-to when making Mead.

Yo lo he usado para hacer vino casero cuando he estado en países de Oriente Medio...es rápido y el sabor que le sacas no está mal (para hacer sangrías....). Es eficaz a varias temperaturas

Very good yeast. Beautiful fizz to my ginger beer

Purchased these to try my hand at making apple cider. So far, all the yeast packets worked well even without re-hydration. The fermentation is very intense in the first 3-4 days, then starts slowing down (which is normal) and ferments the cider pretty dry. In the end I had a very good cider and for the price it's not bad at all!

I made some apple cider and it took it from a 1.061 to a 0.997 specific gravity in about 6 days. Works well, and quickly. I needed to back sweeten it to make it apple cider again :)

Disgusted.. lets hope it was a mistake looking forward to getting the other 9 or my money back.