Lalvin EC-1118 for Pale Ale??

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Art2019

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Hi all!
I figured there some experienced folks here that did some experimenting with ec-1118 on Ale & need some advice.
I have a pale ale that's supposed to have an og of 1.052 (lost my s-04 I was going to use) so using the ec-1118 I had available for mead. Would this work very well considering it's for a much higher og? I was thinking of adding 5 lbs of raw honey if it'll help perform better - I'm making 5 gal.

Any thoughts?
 
My layman's understand is that wine (and cider) yeasts aren't going to be as good at eating longer-chain sugars as beer yeasts. They're more adapted to juices which have predominantly simple sugars. So adding a wine yeast to wort runs the risk of a stalled fermentation before you hit your target final gravity. But I'm not a mycologist.

Edit: I said phytologist where I meant mycologist.
 
My layman's understand is that wine (and cider) yeasts aren't going to be as good at eating longer-chain sugars as beer yeasts. They're more adapted to juices which have predominantly simple sugars. So adding a wine yeast to wort runs the risk of a stalled fermentation before you hit your target final gravity. But I'm not a mycologist.

Edit: I said phytologist where I meant mycologist.
Thanks.
Well, maybe I'll just order some Brewer yeast. I'm totally rural & nothings out where I live so need to make an order. I'll just look for kit sales.
 
Thanks.
Well, maybe I'll just order some Brewer yeast. I'm totally rural & nothings out where I live so need to make an order. I'll just look for kit sales.
Order more than you have planned batches for to cover any similar situation. I have 22 packs of dry yeast in my fridge with only 9 in the brewing queue.
 

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