EC1118 vs EC1116 yeasts

[Ericphotoart]

I’ve used mostly ec1118 and champagne yeast and now I’m fermenting 2 wines with K1-V1116 wild blueberry and dragon blood ( quad berry). I’ve noticed fermentation with 1116 is not so vigorous, as with 1118. Less foam but yeasts still doing the job. 1118 at the rehydration process created a 1/2” thick foam in a glass container I used within 20 minutes but K1-V1116 created a few bubbles only. I wonder if this is what others observed too or I have yeasts that are maybe close to expiration date?

 

[sour_grapes]

I assume you mean K1-V1116?

 

[Ericphotoart]

Yes. I’m sorry. I’ve corrected the original post.

 

[Ohio Bob]

Yeasts ferment at their own rate, however EC1118 is the hands down favorite for speed and reliability.

 

[G259]

. . . but more generic. you will find better results from KV-1116, or other strains. 1116 is a big fermenter as well.