Lalvin Champagne Yeast EC-1118

Lalvin Champagne yeast (EC-1118 strain) is one of the most widely used yeasts in the world, due to its wide fermentation range and high alcohol tolerance. While originally derived from a champagne yeast, it is also suitable for ciders, and dry white wines. One 5g sachet is enough for 23 litres (5 gallons).

  •     Good flocculation forming compact lees (sediment)
  •     Neutral flavour and aroma profile, won't affect the taste of your wine or cider
  •     Wide fermentation range of 10°C to 30°C
  •     High alcohol tolerance
  •     Low foam formation
  •     Suitable for sparkling, late harverst and dry white wines
  •     Suitable for Normandy-style ciders
  •     Can be used as a re-start yeast

Rehydration instructions:
Rehydrate EC-1118 in 5 times its weight of water at 40°C. Let stand for at least 20 minutes then gently stir occasionally to break up any clumps. Add to the must:
  •     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>10°c
  •     It is essential to rehydrate the yeast in a clean container.
  •     Initial rehydration in must is not advisable.


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Weight 0.02kg
Type Sparkling wine