I had a little issue with my CC Winery Series Super Tuscan last week, I will need to reintroduce a yeast starter to complete secondary fermentation. The SG is stuck at .999 (If you are curious why, look for the "over heated" post). I did not make note of the yeast when initially adding to the primary. Does anyone know if it is Lalvin EC-1118 (does it matter)? I currently have EC-1118, 71B-1120 and Red Star Pasteur here at home. If anyone has note on the correct yeast or has advice on reintroducing yeast at this stage, I would greatly appreciate the info.