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.

We recently used this yeast to make our first batch of hard apple cider, and I’m genuinely impressed by its effectiveness. My husband used to brew beer, but that required a different type of yeast. However, this particular yeast transformed ordinary apple juice into a delicious homemade hard cider. While it may take some time to finish the product, that’s a positive aspect, not a drawback. I particularly liked that I didn’t need to add hardly any additional sugar to the apple juice to make it hard. I would definitely recommend it to anyone looking to save money on store-bought hard cider. Why not make your own for a fraction of the price, especially if you already have the other necessary components?

I’ve been using Lalvin for over 30 years. Never any issues. Just follow the directions and make sure water is the correct temperature.

Excellent yeast very fast rigorous fermenter with a dryer finish you will have to back sweetin with this yeast also works well on stuck fermentations and yields up to 18 percent.

I pitched one packet to my mead batch, and the yeast took off just fine.

I have used these to make wine from fruit I had. Thank you.

I've been using this product for a long time and it works very good.

Similar to other reviews I found that it a bit for the fermentation to start but when it does it is fast and furious. Very important to rehydrate per instructions. Other yeasts I have use pitch dry and without doing my homework I pitched this yeast dry and results were poor. I then followed instructions and was very pleased with fermentation action - now I have to wait a year to see if my apple wine is any good...

I bought this yeast specifically for making mead. I was getting bubbles 2 hours after pitching. My process was: 1. Hydrate the yeast in warm, not hot, water. I was aiming at about 85-90 degrees. Let it hydrate for about 10 minutes with one gentle stir at 7 minutes and another stir right before pitching. 2. Pitch all at once into a must sitting at about 74 to 75 degrees. 3. Add 1/4th tablespoon Fermaid K at pitch (dissolved in a small amount of water at room temp). 4. Swirl the whole thing gently but thoroughly. It's satisfying to get fermentation running after just a couple of hours. Since I do my mead one gallon at a time the 5 gram packs are super easy to use. A quality yeast makes the process painless.

Efficient delivery, friendly driver. Working well on the damson wine I am making.

Works great for making apple cider

Wxcwllwnrnyeast for high alcohol batches. I find it can be hard to start so be patient.

this thing is a beast, ferment fast and dry. would not want to use it on just anything but it did amazing with hard cider

Quite new to this hobby. This video is my second batch using the same yeast after pitching it in the first batch, reusing the settled yeast (yeast cake/lees) by refilling the demijohn after racking off the first batch. I didn’t add any extra yeast for the second batch, and this video is about 6 hours after adding the new must to the demijohn. As you can see, the yeast is berry happy. I did wake the yeast up before pitching it for the first batch, by rehydrating 1g in 2 tbsps warm water for about 20 minutes. (I put it under my turtles basking lamp, temp about 30-35°. It got nice and foamy.) First batch fermented from OG 1.050 to FG 1.000 in about 5 days (pitched 31 December, racked and bottled 5 January) at room temp. I’m waiting for the bottles to carbonate, but so far I’m pleased. Can't wait for this batch to finish. The first batch was kiwi and passion fruit, but as you can see from the video this is strawberry and hibiscus. I'm hoping for a nice, dry, sharp and tangy sparkling beverage.