Other EC-1118 By Any Other Name...

[QuiQuog]

Not so deep thoughts
In most discussions that come round to yeast choice in kits, it's generally suggested to replace the included yeast (almost always EC-1118) with something else. I've been trying to come up with an analogy for it. Something that's ubiquitous in its inclusion, universally recognized, always works, and almost always suggested to be replaced. There always seems to be a way to come up with a car or sports analogy, but even there I've come up short. Unfortunately, the closest that I can come up with is that it's the EC-1118 of yeasts.
Ideas?

 

[cmason1957]

My idea, in kits where it is included, use it. The kit manufacturer knows what works best with their kit. I know it might not be the popular sentiment, but it does always work, completes the ferment, doesn't need extra nutrients, makes wine.

Kits aren't grapes or juice.

 

[VinesnBines]

I think a lot of wineries use Prise de Mousse yeast or EC 1118. It is the old champagne yeast and reliable. Probably they use some blend that includes Prise de Mousse. If I’m wrong, someone will correct me.