yeast and recipe question

Enlikil · Post by **Enlikil** » Mon Jun 05, 2006 8:59 am

My local brewing supply shop did not have any 118C yeast.
They had 112, and 116, but not 118.
They also had RED STAR "pasture Champagne yeast" I Think that is what it was called not sure what pasture means though if that was the word.... .Does anyone know if that yeast is good, and A recipe to go with it?
Thanks

junkyard dawg · Post by **junkyard dawg** » Mon Jun 05, 2006 11:34 am

is that yeast any good?

its a great yeast. perhaps you should decide on what your making. then choose the appropriate yeast. All those different strains have different characteristics when they ferment. Champagne yeast like you have is known for not changing the flavor too much. If you put it in grape juice it would make wine that tastes a lot like the juice it came from. Other yeasts like us 56 or a whiskey yeast make some more by products. They have characteristic flavors of their own.

That champagne yeast would be good for brandies or plain sugar washes for vodka. Check out Lalvins website for a good description of what different yeasts do. as far as recipes go ... search this forum... there are plenty...

The Chemist · Post by **The Chemist** » Mon Jun 05, 2006 11:46 am

Hopefully, that was "Pasteur"

. One little "e" out of place makes the difference in a respected scientist's name, and, well...cow shit.

Enlikil · Post by **Enlikil** » Mon Jun 05, 2006 1:06 pm

Yes Chemist, That is excatly what it is. I couldn't remember since i'm not at home .Thank you.

I have been looking for recipies on here, it seems that everyone does it a bit differnt.
Can i swap out that redstar champain yeast for Ec118c in the recipies straight across?

I intend to just make nuetrual spirits (vodka).So i guess thats good then.

Thanks all

The Chemist · Post by **The Chemist** » Mon Jun 05, 2006 1:12 pm

That ought to work fine for NS.

Big J · Post by **Big J** » Tue Jun 06, 2006 1:43 am

AFAIK Redstar champagne yeast and EC-1118 are the exact same yeast strain so they should be exactly interchangeable. Good luck.

Cheers,
Jason

fahdoul · Post by **fahdoul** » Thu Jun 15, 2006 5:56 am

I was told by the Presque Island folks that it's the Red Star Premier Cuvee that is essentially the same as EC1118.

The sell it for about $10 a pound. The real EC1118 is quite a bit more.

Another thing to consider is the Red Star distillers yeast (which may be the same as the Sure Start others carry) which I've seen for as low as $8.

Big J wrote:AFAIK Redstar champagne yeast and EC-1118 are the exact same yeast strain so they should be exactly interchangeable. Good luck.

Cheers,
Jason

pothead · Post by **pothead** » Thu Jun 15, 2006 1:12 pm

The Presque Isle folks know their yeasts. If you were to pass through the town where they are located, you would see almost nothing but grapes, cherries, and apples growing EVERYWHERE. That particular area of PA has wineries all over the place, and is a great place to go taste testing. You can learn ALOT about fermentation from them as well.

They used to carry a different brand of yeast by the pound that they sold even cheaper than their red star yeasts.
But, yes, the premier cuvee is the same stuff as the lalvin ec1118.

This is a c&p from their site...

500 gram pack (PDM-500) $10.45

Red Star Premier Cuvee (PDM) S. bayanus - Formerly known as Prise de Mousse and, like the CHP, ferments over a wide temperature range and is good for both sparkling and still wines. Good for restarting stuck or sluggish fermentations. Often imparts subtle citrus like flavors. Good with whites or reds.

Post by **theholymackerel** » Fri Jun 16, 2006 6:48 am

I'm gonna have to disagree with ya'll.

While EC-118 ferments out to just about the same % as EC-116 or any of several champagne yeasts, it ferments crisp and clean. All of the champagne yeasts listed in the posts above will throw ALOT of esters.

Sometimes alot of esthers is desireable, but if yer lookin' for a minimal, clean yeast taste EC-118 is the best choice for a high ABV% wash.