5 x sachets of Champagne Yeast (EC-1118) by Lalvin. Lalvin EC-1118 is the original ‘prise de mousse’. It was isolated in Champagne and its use is validated by the Comité Interprofessionnel du Vin de Champagne (CIVC).
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Lalvin 71B is a wine yeast for nouveau-style wines. It was isolated by Pr. Maugenet’s team at the INRA (National Agricultural Research Institute) in Narbonne, France. Lalvin 71B is known for making blush and semi-sweet wines.
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Lalvin ICV K1-V1116 was initially isolated in 1972 by Pierre Barre of the INRA Montpellier. These esters bring fresh, floral aromas to neutral varieties or high-yield grapes. 5 x 5g sachets of All Purpose Yeast (K1-V1116) by Lalvin.
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5 x 5g sachets of Champagne Yeast (EC-1118) by Lalvin plus one 2g sachet of still wine yeast by Almost Off Grid. Lalvin EC-1118 is the original ‘prise de mousse’. It was isolated in Champagne and its use is validated by the Comité Interprofessionnel du Vin de Champagne (CIVC).
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Either sprinkle on & aerate after pitching, or ideally add to lukewarm water for 15 minutes before you pitch. It’s really up to you. This yeast also has a high alcohol tolerance if you dare - reaching a mind boggling 16-18% ABV, with top notch clearing to boot.
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We have selected this yeast strain as it has the following characteristics -. In a sterilised container put 100ml of water that has been boiled and the temperature reduced until it is lukewarm.
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Condition is New. For settings, we give hydrated yeast in the amount of 1g / 1 liter of a well-aired setting. For Wine 10g for 25L-50L. They are very resistant to alcohol up to 21%. They have a high alcohol capacity.
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COOPER & SONS CHAMPAGNE YEAST. 5g of Champagne Yeast is sufficient for 5 gallons (23 litres). CHAMPAGNES, SPARKLING WINES & CIDERS. 5g Resealable Pouch.
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