Comparing Montrachet vs. LC-1118

[TasunkaWitko]

I have half a dozen or so packages of Montrachet to go through, and am considering EC-1118 the next time I buy wine yeast. Would someone be able to compare/contrast the two?

The wines that I am making (and will most likely continue to be making for a very long time) are "country fruit" wines such as those ou would make after gathering berries or buying fruit at a fruit stand - things like that. Examples include chokecherry, cherry, crabapple, apple, rhubarb, apricot, peach, just about any berry etc. Other types are possible, but in nearly all cases, they would be along those lines.

The type of wine I'd like to produce would have prominent (but balanced) character of the fruit that it came from with a good amount of alcohol content. If it's a little "warm" that's fine with me, as long as the fruit is present. Not bone-dry, but not cloyingly sweet, either.

I'm looking at EC-1118, bu there might be other, better choices...or Montrachet might be just the ticket. I just don't know, and any advice would be appreciated.

Thanks in advance -

Ron

 

[z-bob]

Whenever I've used EC-1118, the wine (or cider) ended up thin and bone dry. I like it dry, but not that dry. I had to add a pinch of sugar to my glass to bring some fruit flavor back.

So far, my favorite yeast is Red Star Cotes des Blanc. I'm trying K1-V1116 for the first time in some cider; it's about ready to bottle but haven't sampled it yet.

 

[theDREWery]

Montrachet is great for fruity wines, plus it always seems to stop at 13-14% ABV. It's my go to for blueberry and strawberry. EC-1118 is for bone dry wines, or things you want strong enough to compete with port (~18%).

Montrachet sounds good for everything you're doing, but Cotes des Blanc would be another good one for you to try. I love CdB in cider, and plan to try it in my next apricot/peach.

 

[TasunkaWitko]

Hi, guys - and thanks for the replies.

I hadn't thought of CdB before, since I know nothing at all about it, but it sounds like it could be promising.

I'll see what more I can learn about it, and if anyone has anything to add, please do so.

Thanks again -

Ron

 

[Masbustelo]

Montrachet is notorious for producing Hydrogen Sulfide when it is stressed. For this reason it has somewhat fallen out of popularity.

 

[jonereb]

I've only been making muscadine wine for 3 years, so I'm still learning. I used Montrachet on the first trial. It produced a "fermented" smell and taste, plus my wine was too thin, but that's my fault. In year two, I used 1118. I haven't sampled a finished product yet because it's still aging in the bottle, but my impression is that it is much better than Montrachet. This year I'm using 71B. Too early to form an opinion yet.