Lalvin EC-1118 Dry Wine Yeast 500 Gram Brick

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Lalvin EC-1118 is the original ‘prise de mousse’. It was isolated in Champagne and its use is validated by the Comité Interprofessionnel du Vin de Champagne (CIVC). Its strong competitive character, its ability to ferment at low temperature, good flocculation and excellent alcohol tolerance, make Lalvin EC-1118 an excellent strain to be used in a wide range of applications (such as sparkling wines, fruit wines and ciders). Rehydrate Lalvin EC-1118 in 5 times its weight of potable water at 40°C. Let stand for at least 20 minutes then gently stir occasionally to break up any clumps. Add to the must. Notes: – The total rehydration duration should never exceed 45 minutes – Avoid cold shocking the yeast. the temperature drop between the must to be inoculated and the rehydration medium should never be above 10°c (in case of doubt, please contact your supplier or Lallemand) – It is essential to rehydrate the yeast in a clean container. – Initial rehydration in must is not advisable.

  • EC-1118 Lalvin

  • Fast fermentation rate in a wide pH range

  • Wide range of temperatures for fermentation including low temperatures (Optimal between 59°F to 77°F) (15°C to 25°C)

  • Alcohol tolerance up to 18%

  • Yeast does not contain alcohol