Gervin Yeast - Varietal C : Champagne, sparkling, dessert wine, Prise de Mousse strain EC1118. This yeast is said to be involved in production of 70% of all Champagne. It has similar characteristics to No.3 yeast, but is considerd hardier by many professional winemakers. Recommended for making sparkling wines and for restarting stuck fermentations. Capable of producing alcohol up to 18.5%.