Coldbreak Brewing HERMS Giveaway!

HomeBrewSupply AMCYL Brew Kettle Giveaway!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Ec-1118
Reply
 
Thread Tools
Old 08-25-2009, 10:20 PM   #1
specter623
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2009
Location: CA
Posts: 8
Default Ec-1118

I just got 2 packs of this for my first batch of mead...

I've been reading about it, but it looks like I made a mistake now and I should have gotten EC-1116, or D-47.

any ideas? I'm trying to make a semi-dry (more on the dry side, not too sweet) mead, so should I just use these or drive back out to switch the yeast?

Edit: Thanks for any response ahead of time


specter623 is offline
 
Reply With Quote
Old 08-25-2009, 10:35 PM   #2
Cheeto
Born again N00b
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Cheeto's Avatar
Recipes 
 
Join Date: Jan 2008
Location: Spokane, Washington
Posts: 5,476
Liked 142 Times on 126 Posts
Likes Given: 58

Default

EC-1118 is a very strong yeast.
I feel that the with mead you want to make the yeast you have would be a wrong choice.

-Jason


__________________
I don't want to never stop having poop stickers. -Austin post #6909379
Cheeto is offline
 
Reply With Quote
Old 08-25-2009, 11:04 PM   #3
specter623
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2009
Location: CA
Posts: 8
Default

Any idea of what I should get then?

I want to make a semi-dry, on the dry side mead. I'm using 15 lbs of orange blossom honey. The temp. where I am at ranges between 20c and 30c. Which yeast would be the best to get around a 14% ABV?
specter623 is offline
 
Reply With Quote
Old 08-25-2009, 11:24 PM   #4
Cheeto
Born again N00b
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Cheeto's Avatar
Recipes 
 
Join Date: Jan 2008
Location: Spokane, Washington
Posts: 5,476
Liked 142 Times on 126 Posts
Likes Given: 58

Default

either of the two should work, I am not a Mead maker, but I do make lots of ciders

EC-1118 is good to 18+% and will really dry your mead out !

-Jason
__________________
I don't want to never stop having poop stickers. -Austin post #6909379
Cheeto is offline
 
Reply With Quote
Old 08-26-2009, 02:06 AM   #5
soonann
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Posts: 10
Default

i made a batch with EC1118 before. i added in 8kg of wildflower and the result was something like a honey liqueur. pleasant in a way...
soonann is offline
 
Reply With Quote
Old 08-27-2009, 02:25 PM   #6
Travel_mon
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2008
Location: West Chester, PA
Posts: 41
Default

I've used EC-118 on a few occasions and what I've found is that it really dries out the mead. If you use it, either be ready to add some potassium sorbate to stop fermentation when your desired semi-dry range has been achieved. Or plan to age it for a long time and that usually helps. You can always back sweeten to taste too.

As for other choices on yeasts, I prefer to use D47 for just about all my meads, it finishes out where I like my meads to be which is somewhere in the middle of sweet and dry.
Travel_mon is offline
 
Reply With Quote
Old 11-09-2013, 06:53 PM   #7
jonathanshearing
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2013
Posts: 1
Default

[QUOTE=soonann;1507028]i made a batch with EC1118 before. i added in 8kg of wildflower and the result was something like a honey liqueur. pleasant in a way... :

i just started mine with 9kg and added EC1118 i was wondering was it strong and did it have any sweetness left or did it end up dry?
jonathanshearing is offline
 
Reply With Quote
Old 11-09-2013, 07:03 PM   #8
BorealBrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Location: Winnipeg, MB
Posts: 254
Liked 51 Times on 39 Posts
Likes Given: 104

Default

1118 is a hungry, hungry yeast. For a semi-dry mead, you will want to use sorbate, or back sweeten with something unfermentable (xylitol works well), or, carbonate and have nice sparkling dry mead.

I love 1118 in fruit mead. The dry finish lets the fruit flavour and aroma through, and the dry nature of the mead surprises folks!
__________________
Boreal Brewer

-"Son, you can't sing or dance, I don't like your writing, and you can't draw a picture to save your life. But you make a fine beer!" An 80 year old friend
BorealBrewer is offline
 
Reply With Quote
Old 11-12-2013, 03:05 PM   #9
sweetcell
Swollen Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
sweetcell's Avatar
Recipes 
 
Join Date: Jan 2012
Location: Rockville, MD
Posts: 4,599
Liked 813 Times on 596 Posts
Likes Given: 323

Default

if you're aiming for 14%, you're better off using a yeast that will naturally peter out in that range instead of using an 18% yeast and knocking it down with sorbate.

D47 is a great yeast but it's quite temp sensitive. i've read a lot of stories about the need to keep it under 70*F or it will throw a lot of fusels. 71-B is more forgiving that way and seems to be the "in" yeast these days. seems like every panelist at NHC this summer was talking up 71-B.
__________________
.
What hops should I grow? Looking for cheap honey?

Drinking: black harvest ale (wet-hopped with my homegrown hops), witbier, hoppy saison, Tripel'ish, local sour cherry kriek, oud bruin, gueuz'ish thing, saison bottled with ECY34, imperial chocolate stout
Aging: witbier with brett, TYB saison brett blend, Tripel'ish with brett, sour cherry mead, rye sour ECY20/ECY34 split, several other sours, acerglyn, and probably some stuff i've lost track of...
sweetcell is offline
 
Reply With Quote
Old 11-12-2013, 07:24 PM   #10
fatbloke
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2006
Location: UK - South Coast.
Posts: 2,696
Liked 182 Times on 167 Posts
Likes Given: 30

Default

Or of course, you can just use "the swiss army knife of yeast" - K1-V1116.

Hardy, high alcohol, low nutrient requirement, low sulphur producing, pretty much the widest temp range of Lallemand's offerings and a good yeast for meads, particularly traditionals....

Just make it to your required strength, but ferment it dry. Stabilise it then back sweeten with your choice of varietal honey.....


__________________
"What the large print giveth, the small print taketh away". Tom Waits.

Oh, and here's some blog stuff!
fatbloke is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Can 1118 get stuck? swarfrat Cider Forum 2 08-12-2009 06:18 PM
Which Carboy do I use for Lavin EC-1118? staffVAJoe Recipes/Ingredients 3 04-26-2009 01:44 AM
Montrachet or EC-1118 for cran-apfelwein? PAC762 Cider Forum 15 02-05-2009 03:34 AM
Used Lalvin EC-1118 wine yeast before? JMO Recipes/Ingredients 6 11-14-2008 02:20 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS