Recommended for fruit fermentation due to its fructophilic character. Reported as a neutral strain, but in some cases produces refined and balanced esters. Low nitrogen demand and high resistance to alcohol. Very good option to produce calvados, peers, brandies, and all kinds of fruit distillates. Very good results in agave distillates. Dose: 30-50 g/Hl. Fermentation Temp: 15-32°C (59-89.6°F).
R**.
My new go-to yeast
There isn't much information out there about this yeast, other than the same marketing info repeated over and over on various websites. So, I decided to share my experience. I make fruit wine from a variety of fruit: mango, strawberry, blackberry, raspberry, carambola, and others. Typically, they are 5 gallon batches. I have tried several of the Lalvin yeasts, EC-1118, D47, 71B, and K1V-1116. They are all excellent wine yeasts, but after trying them all I settled on EC-1118 as my go-to for fruit wine. I purchased some of the Safspirit FD-3 because of the claims that it preserved the flavor profile of the fruit for making brandy. I figured the first step in making brandy is making a wine for distillation, so why not stop with the wine. So far, I have made strawberry and blackberry wine (blueberry is fermenting now) with FD-3. The results have been fantastic. When compared to EC-118, the flavor profile is much richer and fruitier. This has been confirmed by blind taste testing with my friends. Not to say that EC-1118 doesn't produce a very good fruit wine, because it does. The FD-3 wines are just a bit better. I know that spending $50+ on an unknown yeast is a bit of a risk, but in this case it was a winner.
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