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27 October 2010

Yeast: Lalvin EC1118

This is my preferred yeast for ciders, meads, and wines. Extremely low producer of foam, volatile acid and hydrogen sulfide. Ferments well over a wide temperature range (50° - 86° F) and demonstrates high osmotic and alcohol tolerance (up to 18%). Good flocculation with compact lees and a relatively neutral flavor aroma. Use for all types of wines including sparkling, late harvest wines and cider. An excellent choice for champagne and dry whites.