The information at Jack Keller's website and the information in Lum's
manual both speak very favorably about "Lalvin EC-1118 (Prise de
Mousse). It appears to be tolerant of low temps (40-95 F) (good for
whites?). Also, Jack's info states that it is the yeast of choice for
cherry wines ....and that it is one of the most popular wine yeasts in
the world. Unfortunately my local supplier is quite often sold out of
Lalvin EC-1118 (must be too popular!). He does have Red Star Premier
Cuvee which he says is the same thing (a Prise de Mousse). Is this
correct? Is the Red Star Premier Cuvee exactly the same? Thanks in
advance for your help and feedback!

"Wino-Nouveau" > wrote in message
ups.com...
> The information at Jack Keller's website and the information in Lum's
> manual both speak very favorably about "Lalvin EC-1118 (Prise de
> Mousse). It appears to be tolerant of low temps (40-95 F) (good for
> whites?). Also, Jack's info states that it is the yeast of choice for
> cherry wines ....and that it is one of the most popular wine yeasts in
> the world. Unfortunately my local supplier is quite often sold out of
> Lalvin EC-1118 (must be too popular!). He does have Red Star Premier
> Cuvee which he says is the same thing (a Prise de Mousse). Is this
> correct? Is the Red Star Premier Cuvee exactly the same? Thanks in
> advance for your help and feedback!
>

Everything I've ever read says they are the same strain. However, if you
want EC-1118, there is no need to rely on your local supplier. Find a mail
order supplier near you and get a few packs mailed out to you. Dry yeast is
very tolerant of shipping, it's lightweight so you won't run up a big
shipping bill, and it will keep for a couple of years in the fridge
(assuming you buy from a good supplier that isn't dumping off old yeast
packs).

Brian

"Brian Lundeen" > wrote in message
...
> Everything I've ever read says they are the same strain. However, if you
> want EC-1118, there is no need to rely on your local supplier. Find a mail
> order supplier near you and get a few packs mailed out to you. Dry yeast
> is > very tolerant of shipping, it's lightweight so you won't run up a big
> shipping bill, and it will keep for a couple of years in the fridge
> (assuming you buy from a good supplier that isn't dumping off old yeast
> packs).
>
> Brian

It's getting harder and harder to find a local supplier. We had two good
ones in the north Baltimore area when I started making wine in 1997 and now
they're both shut down. I've been ordering over the Internet from Grape and
Granary in Akron, Ohio, for several years now and have always gotten good
service and quick delivery. Their URL is:

http://www.thegrape.net/

Paul

I do order a lot of my yeast. But I do not order it in the summer. I do
not trust ordering it when it may experience shipping temperatures in a
delivery vehicle that may exceed 120 degrees.

Ray


"Brian Lundeen" > wrote in message
...
>
> "Wino-Nouveau" > wrote in message
> ups.com...
>> The information at Jack Keller's website and the information in Lum's
>> manual both speak very favorably about "Lalvin EC-1118 (Prise de
>> Mousse). It appears to be tolerant of low temps (40-95 F) (good for
>> whites?). Also, Jack's info states that it is the yeast of choice for
>> cherry wines ....and that it is one of the most popular wine yeasts in
>> the world. Unfortunately my local supplier is quite often sold out of
>> Lalvin EC-1118 (must be too popular!). He does have Red Star Premier
>> Cuvee which he says is the same thing (a Prise de Mousse). Is this
>> correct? Is the Red Star Premier Cuvee exactly the same? Thanks in
>> advance for your help and feedback!
>>
>
> Everything I've ever read says they are the same strain. However, if you
> want EC-1118, there is no need to rely on your local supplier. Find a mail
> order supplier near you and get a few packs mailed out to you. Dry yeast
> is very tolerant of shipping, it's lightweight so you won't run up a big
> shipping bill, and it will keep for a couple of years in the fridge
> (assuming you buy from a good supplier that isn't dumping off old yeast
> packs).
>
> Brian
>

Wino-Nouveau > wrote:
> The information at Jack Keller's website and the information in Lum's
> manual both speak very favorably about "Lalvin EC-1118 (Prise de
> Mousse). It appears to be tolerant of low temps (40-95 F)

At winemaking.jackkeller.net/strains.asp, it reads 39-96F and that is
mildly inaccurate.

At consumer.lallemand.com/danstar-lalvin/ec1118.html, it reads 7-35C
(45-95F).

> (good for
> whites?). Also, Jack's info states that it is the yeast of choice for
> cherry wines ....and that it is one of the most popular wine yeasts in
> the world. Unfortunately my local supplier is quite often sold out of
> Lalvin EC-1118 (must be too popular!). He does have Red Star Premier
> Cuvee which he says is the same thing (a Prise de Mousse). Is this
> correct? Is the Red Star Premier Cuvee exactly the same? Thanks in
> advance for your help and feedback!

I have always read they were the same, but the finished product does
not taste the same to me. Ask your LHBS to put 10 packs of EC-1118
aside for you.

Dick