Q: Can’t stop fermentation . I tried refrigeration and a stabilizer but still have a sperkleing wine had some I thought was ready bottled and when opened it was sparkling
A: potassium sorbate should limit additional fermentation. If the wine was not degassed or agitated after the stabilizer was added its possible there was trapped gas in the wine before it was bottled that did not escape
Q: Ifi halve a batch and make 2 gallons, how much yeast do I need to add?
A: this is enough to ferment 6 gallons total. You can portion out and use on 1/3 of the pack for 2 gallons, or just use the hole package as it would not be harmful to use the full pack for smaller batches-WInemakers choice there
Q: I have always ordered the yeast recommended for fresh fruits. It appears you have changed your inventory somewhat. We use fresh fruits and our wines are semi-sweet. Is this the recommended yeast for that purpose, and if not, which do you recommend.
A: The Ec-1118 is a dry champange strain and not recommended for semi-sweet wines, a yeast like KV1-1116 or D-47 would help leave more sugar behind. For barrel conditioning after the barrel is soaked to swell the staves to limit leaks you can ferment in the barrel using a bung and airlock to allow gas escape during fermentation. The Buon Vino Minijet filter system would be a good one to consider if you plan to bring filtering into your winemaking process
Q: The ec1118 yeast doesn't seem to gas as quickly or as much as other yeasts that I have used. I am making a cabernet sav and 24 hours after pitching the yeast I don't notice much gassing via the airlock. Is this normal for this yeast?
A: the amount of co2 the yeast gives off will vary a bit depending on a few factors. You can check the must with ah hydrometer, vs. the original sugar level reading taken, to confirm fermentation is taking place
Q: I ordered these a while back and they came with no ice pack. I put them in the fridge but so far the 5 I have tried to use have not been viable. Is there a way to ship them so they reach me less dead?
A: freeze dried yeast does not require refrigeration or ice when shipping. yeast would need to hit temps well over 130 before any damage would occur. IF you can EMail over the information on the hydrometer readings you took before and after fermentation, and a few details on the product you are trying to produce and the ingredients we can help troubleshoot what might be causing the issues in fermentation
Q: Will products made with this yeast require champagne cages to prevent the cork from popping out once bottled?
A: if the wine is not stabilized prior to bottling with potassium sorbate, there may be some refermentation in the bottles that would require corking and caging
Q: First time making wine or champagne so any advice would be appreciated regarding my question. Can this yeast be used to make a dandelion wine or champagne? I was initially going to use the red star premium blanc, but it seems everyone is out of it.
A: This would be a champagne strain and the equivalent to Pasture Blanc, just from another yeast supplier. This can be used on Drier Red and white wines, Meads, Dandelion wines, and other fermentations where we need to convert over more sugars.
Q: How do I activate the yeast? Can I use 1 cup of warm water and 1 cup of sugar diluted and a little cooled. I know some yeasts can’t handle that much sugar and I previously had issues with that. Can you please advice on what is the proper way to activate this yeast? Thank you!
A: This yeast can be rehydrated in a cup of room temp water if needed, but otherwise, the manufacturer advises it is best direct pitched from the package in the must for best results
Q: Can I use this yeast to make beer or ale?
A: This is intended for use with wine or Champagne but can work to ferment beer as well, taking into account the finished product would be much drier than when using regular ale strains
Q: Can I make home brew with this yeast
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Q: Is it possible to start or restart fermentation of a sweet store bought wine?
A: store-bought wines have typically be treated with potassium sorbate which inhibits fermentation of the wine further so likely would not be able to be done.
Q: Should I use a nutrient to my 6 gallon sugar wash using this yeast? Thank you.
A: Adding in a yeast Nutrient would aid in limiting a stuck or stalled fermentation
Q: What is the shelf life for unopened packets stored in the refrigerator?
A: The yeast has a 2 year shelf life from the manufacture date
Q: How much yeast would be needed for 4 gallons of apple cider?
A: 1 pack will be enough to ferment 5-6 gallons at 16-17%abv
Q: Making Calvados...........how many EC-118 packets for 200 gallons of cider?
A: 1 pack ferments 5-6 gallons of must up to 16%. For 200 gallons you would need 35-40 packs
Q: Is this yeast compatible to be mixed with bread yeast? If not , since it has a higher alcohol tolerance, could it be added after the bread yeast is done for further alchahol yeilds?
A: The yeast can be used with or in place of a bakers yeast strain and is typically best for a cleaner fermentation. Yield on this yeast with the proper fermentable sugars is about 16-18% on the high side
Q: when i received my yeast i forgot to refrigerate. is it still good to use?
A: Dry yeast does not require refrigeration, your yeast is good to go. Thanks for the question!
Q: I am making Federweißer from Welch's Grape Juice. My German Mentor says that 1 pkg. of Lalvin will ferment 64oz. in 2 days. I used the 1122 - but he suggests 1118. How much slower will the 1122 be in a quantity of 2 liters?
A: Both those yeast strains work at about the same rate, if you're concerned just wait an extra day.
But we always recommend taking a gravity reading to be sure fermentation is complete!
Q: how much of this yeast is needed for 5 gallon of mash ?
A: That depends on the gravity of what you're fermenting. 1 package is generally sufficient for 5 gallons but using 2 would not hurt.
Q: Can I get next day shipping?
A: Yes you can do next day air, plug your address into the shipping calculator for price.