I have used EC-1118 regularly but find that my white wines do not clear well or reliably with Sparkalloid nor with the K & C combination usually supplied when fermented wit EC-1118. With K 1v-1116, however, they come out crystal clear -- Chardonnay, Pinot Grigio, Riesling, Muller-Thurgau (try this one if you haven't ... superb)

First batch is still bubbling.

I love this yeast. About a year ago, I made 5 gallons of cherry wine with this yeast. It ended up at 15.5%. I first sampled it a few days ago; and the flavor is exceptional. I am going to make 5 gallons of blackberry wine with it next week. I would not use any other yeast for all my wines.

Both went in fruit wines. One in a raspberry and the other in a concord grape. Both started well, lets hope they finish well.

Acts fast. Always dependable