A warm ferment with "the beast"
One fellow hoocher referrred to ec-1118 champagne yeast as "the beast." And aptly so.
The stuff is simply TOO good. It's a wine yeast that is crazy aggressive.
Hoochers love it cause it makes a strong alchohol drink very quickly. Strong booze very quickly.
But skilled wine and cider makers tend to avoid it. Cause whatever kind of fruit flavor that you start with will most likely get stripped away very quickly.
I'm doing a warm ferment with the wonderfully cheap apple juice from walmart. And i'm using the infamous EC-1118 champage yeast.
It's been fermenting for one day.
So i just added a little more sugar to it.
And then this happened:
