Origin: The EC-1118 strain was isolated, studied and selected from Champagne fermentations. Because of its competitive factor and its ability to ferment equally well over a wide temperature range, EC-1118 is one of the most widely used yeasts in the world. Properties and applications The fermentation characteristics of EC-1118 (extremely low production of foam, volatile acid, and hydrogen sulfide) make this strain an excellent choice. It ferments well over a very wide temperature range, and demonstrates high osmotic and alcohol tolerance. Good flocculation with compact lees and a relatively neutral flavor and aroma contribution are also properties of EC-1118. It can also produce high amounts of sulfur dioxide under low nutrient conditions, and as a result, may inhibit malolactic fermentation.
Recommended use: an excellent choice for champagne, late harvest wines, and dry whites, as well as fruit wines, ciders, and meads. It can also be used to restart stuck fermentations.
Optimum Fermentation Temperature: 50-86 F (10-30 C)
Alcohol Tolerance: 18%
Fermentation Speed: Very Fast Nutritional Requirements: Low
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Some powerful stuff
Haven't purchased this from BCF quite yet, however I am very familiar with this yeast. Can ferment up to around 18% ABV if you step-ferment, can still get pretty close with a regular fermentation. High gravity is the name of the game with this wine/champagne yeast. Very very fast and active, as well as INSANELY robust/strong. Low nutrient requirement. Very clean as well, little to no sulfur or offnotes. Overall, get this stuff.