LalvinEC-1118 Saccharomyces bayanus (10 Packs)

Very good brewers yeast for mead. I'm getting 16-17 ABV with recent batches

I use this for making wine from various fruits. My go-to is store brand grape juice, purple or white. Two cups of sugar per gallon, a teaspoon of yeast nutrient and 10 to 14 days yield a drinkable red table wine around 12% ABV. The white grape juice makes a really pleasant beverage that can also be bottle-carbonated in a clean liter soda bottle if you like a bubbly glass. A few oak chips during secondary mellows the red. My elderberry is an interesting alternative if you are willing to wait 4 or 5 months or more for it to age (the longer the better).

Great product! Great price!

I make mead and was using standard bread yeast most the time. Wow, what a difference! with this the fermentation starts right away and really bubbles fast. I can't believe how much more effective this is compared to other yeast. I didnt need to use as much either.

I primarily went with this yeast because I was a touch foolish and forgot to get any with the rest of my setup due to my primary supplier not carrying this one... and this one said it would ship in a day.A day later and I got a packet of yeast. Only one packet. The listing's for five, no? Fortunately Amazon sent me a fresh pack, with all five packets this time, even letting me keep the one that had already arrived.It ultimately worked out for my use-case. I'm only doing five-gallon batches, and only needed the one packet right away, so the fact I had to wait on the rest wasn't an issue at the end of the day. Doesn't mean I was about to spend over $7 on a single packet of yeast, though! Knocked off a star for the hassle, but even then... I came out ahead in the end.Beyond that, it's a fantastic yeast for any sort of fruit or honey ferment and my favorite workhorse for ciders and meads.

Good stuff

Whenever I have something I know will be hard to ferment, EC1118 is my go to. I've used to to make cider from sorbated apple cider. I've used it to get pure cranberry juice going, despite it's naturally high levels of benzoic acid. I've used it on exceptionally high-gravity stuff to yield up to 17% ABV. (the stated max is 18% but I've never tried that) EC1118 doesn't add or subtract much from flavor but when conventional yeasts fail to work, this nuclear option does. Be sure to keep it happy with a good yeast nutrient and follow the simple rehydrating directions; I rarely use a starter. As for the Lalvin brand, I've always gotten consistently fresh and good product. I've never had a failure attributable to the yeast.

Mike's good whiskey