I was just looking up yeast strains on Jack Keller's website (I have two interesting wines, and wanted to see what he said about yeasts) and saw this about EC-1118:
Lalvin EC-1118 (Prise de Mousse) : This is the original, steady, low foamer, excellent for barrel fermentation or for working on heavy suspended pulps. It is one of the most popular wine yeasts in the world. It ferments well at low temperatures, flocculates well, and produces very compact lees. It is good for Champagne bases, secondary (bottle) fermentations, restarting stuck fermentations, and for late harvest grapes. It is also the yeast of choice for apple, crabapple, cranberry, hawthorn, and cherry wines. It has excellent organoleptic properties and should be in every vinter's refrigerator. Alcohol toxicity is 18% and it ferments relatively fast. It tolerates temperatures from 39-95° F. It is not, however, tolerant of concurrent malolactic fermentation.
I've noticed that most wine yeasts like to work around 80 degrees, that's why I don't even try to start wine in the winter. I start my wines in the summer and fall, when I have temperatures about 65 degrees. In the winter, when it's so cold in my house, my wines clear and condition.
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