The "EC-1118" strain is recommended for all types of wines, including sparkling, and late harvest wines and cider. It may also be used to restart stuck fermentations. An excellent choice for champagnes and late harvest wines. Also a very good choice for dry whites.
5 grams (0.18 oz.)
DIRECTIONS: Dissolve the dry yeast in 50mL (2 oz) of warm NOT HOT water (40-43°C) (104-109°F)
Let stand for 15 minutes without stirring, then stir well to suspend all the yeast. Add to previously sulphited must.
The yeast should not be kept in rehydration medium longer than recommended. Table of strain characteristics:
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