Wine Yeast EC-1118 10pk

Very good yeast. Beautiful fizz to my ginger beer

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

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

My husband is very happy with this product. Fast delivery and product is active. Happy yeast!

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!

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!

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 :)