EC-1118 (Prise de Mousse) brings great flocculation and a neutral flavor and aroma profile to the table. This is a strain that is popular because of its strong fermentation characteristics and general lack of problems. Can be used in a wide range of wines including most red wines, sparkling wines and late harvest versions where the alcohol tolerance needs to be a bit higher. Also does well with neutral flavored ciders, meads and fruit wines.
Ferments anywhere from 45 to 95 degrees with an alcohol tolerance of 18%. Not recommended for wines that will undergo a malolactic fermentation, especially in low nutrient situations.
Commonly known as "the champagne strain". Please note that this is a 'KILLER' strain, which means it does not play well with most other saccaromyces yeast strains, so plan accordingly.