Lalvin EC-1118 Wine Yeast – 5g (Champagne / Sparkling / Cider)

Lalvin EC-1118 is the original “prise de mousse” Champagne yeast, isolated in Champagne and approved by the Comité Interprofessionnel du Vin de Champagne. It’s robust, reliable and neutral, making it a great all-rounder for sparkling wine, fruit wine and cider. It also ferments well at low temperatures and is a go-to for restarting stuck fermentations.

Key properties

• Saccharomyces cerevisiae bayanus
• Alcohol tolerance up to 18%
• Optimal temperature 15–25°C, ferments well at low temperatures
• Short lag phase and fast fermentation across a wide pH range
• Low nitrogen and oxygen needs
• Low H2S, low foam, low to average volatile acidity

Dosage

• White, red and rosé wine: 25–40g per 100L
• Secondary (bottle) fermentation: 50g per 100L
• Restarting a stuck fermentation: 40g per 100L

How to use

Rehydrate in 5 times its weight of clean water at 40°C. Let stand for 20 minutes, stirring gently now and then to break up clumps, then add to the must. Don’t rehydrate for longer than 45 minutes, and keep the temperature difference between the yeast and the must under 10°C to avoid shocking the yeast.