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LALVIN EC-1118 – Yeast from Lallemand
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  • LALVIN EC-1118 – Yeast from Lallemand
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  • LALVIN EC-1118 – Yeast from Lallemand
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  • LALVIN EC-1118 – Yeast from Lallemand
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  • LALVIN EC-1118 – Yeast from Lallemand

LALVIN EC-1118 – Yeast from Lallemand

Price from 3,00 EUR

Lalvin EC-1118 Champagne Yeast for Sparkling Wine, Cider, Mead, White Wine and Red Wine

Yeast strain: Saccharomyces cerevisiae var. bayanus

Lalvin EC-1118 from Lallemand is a widely preferred champagne yeast and wine yeast for white wine and red wine. It is particularly suitable for fermenting base wines for sparkling wine, bottle fermentation and traditional-method sparkling wine, and is also widely used for all types of cider making and mead fermentation.

Lalvin EC-1118 Champagne Yeast 

  • Excellent for sparkling wine, base wine, bottle-fermented wine and Pét-Nat production
  • Highly robust and reliable fermentation kinetics
  • Performs well at low fermentation temperatures between 10 and 30 °C
  • Rapid fermentation onset and fast fermentation with very low H2S production
  • High alcohol tolerance of up to 18%
  • Neutral sensory contribution, allowing the natural character of the fruit, grapes or apple must to remain prominent
  • Suitable for champagne-style wines, sparkling cider, still cider, mead, white wine and red wine
 

Lalvin EC-1118 Dosage, Rehydration and Yeast Nutrition

 

For a secure and stable fermentation with Lalvin EC-1118, Lallemand recommends using the yeast according to its standard rehydration method together with Go-Ferm Protect Evolution and your selected Fermaid yeast nutrient: Fermaid O or Fermaid K.

Correct Yeast Rehydration – Step by Step

1. Dissolve Go-Ferm Protect Evolution in water at 40–43 °C
2. Add Lalvin EC-1118 yeast at a dosage of 25 g per 100 litres of must when the solution has cooled to 35–40 °C, then leave for 20 minutes
3. Add half of the total Fermaid O or Fermaid K dose when alcoholic fermentation begins
4. Gradually acclimatise the yeast solution to the must. The temperature difference must not exceed 10 °C before addition to the full volume
5. Add the yeast solution to the demijohn, fermentation vessel or tank within a maximum of 30 minutes
6. Add the remaining Fermaid O or Fermaid K when approximately one third of the sugar has been fermented

What Is the Difference Between a Yeast Rehydration Nutrient and a Yeast Nutrient?

A yeast rehydration nutrient from the GoFerm range is used at the beginning of the process to protect and support the yeast during rehydration.
A yeast nutrient from the Fermaid range is added in two stages: when fermentation begins and when approximately one third of the sugar has been fermented.

Choosing Fermaid O or Fermaid K

Fermaid O is a 100% organic yeast nutrient without added inorganic salts such as DAP.
Fermaid K is used when the must requires additional nutrients to support a secure and stable fermentation.

Select the desired quantity of Lalvin EC-1118 in grams when placing your order.

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Lalvin EC-1118 Champagne Yeast for Sparkling Wine, Cider, Mead, Rosé, White Wine and Red Wine

Yeast strain: Saccharomyces cerevisiae var. bayanus

Lalvin EC-1118 is a yeast strain originating from the Champagne region and developed by Lallemand.

Lalvin EC-1118™ is one of the world’s most widely used champagne yeasts for sparkling wine, cider, mead, white wine and red wine fermentation. It is particularly suitable for fermenting base wines for sparkling wine, traditional bottle fermentation, Pét-Nat and bottle-conditioned cider. Its robust fermentation performance, high alcohol tolerance and neutral sensory profile have made Lalvin EC-1118 a preferred yeast strain among professional and home winemakers throughout Europe.

Lalvin EC-1118 Champagne, Sparkling Wine and Cider Yeast – Fermentation Characteristics

  • Excellent for sparkling wine, champagne-style wine, base wine, bottle-fermented cider and Pét-Nat
  • Robust and reliable fermentation kinetics
  • Performs reliably at low fermentation temperatures between 10 and 30 °C
  • Low nutrient requirement
  • Rapid fermentation onset and fast, complete fermentation
  • Very low H2S production
  • High alcohol tolerance of up to 18%
  • Neutral sensory contribution, allowing the natural character of grapes, apples, pears, fruit or honey to remain prominent

Lalvin EC-1118 Yeast for Bottle Fermentation, Sparkling Cider and Base Wine

  • A widely used and highly recommended yeast for sparkling wine base wines, champagne-style wines, cider, mead, white wine, rosé and red wine
  • Suitable for secondary fermentation and prise de mousse in bottle-fermented sparkling wine
  • Ferments cleanly and reliably, even at low temperatures
  • Suitable for still cider, naturally sparkling cider and bottle-conditioned cider
  • Alcohol tolerance: up to 18%

Lalvin EC-1118 Dosage, Fermentation Temperature and Storage

  • Recommended dosage: 25 g/hL
  • Fermentation temperature: 10–30 °C
  • Store Lalvin EC-1118™ in the original airtight packaging in a cool, dry place
 

Lallemand recommends using Go-Ferm Protect Evolution together with a yeast nutrient from the Fermaid range when fermenting with Lalvin EC-1118. This combination supports yeast health, rapid and reliable fermentation onset and optimal conditions for clean fermentation and aroma development.

Lalvin EC-1118 Rehydration and Inoculation Instructions

  1. Prepare Go-Ferm Protect Evolution in clean water at 40–43 °C according to the instructions on the packaging. Stir until any lumps have completely dissolved. Use a suitable thermometer to check the water temperature accurately.
  2. Add Lalvin EC-1118® to the rehydration solution and stir gently until the yeast is evenly dispersed without lumps.
  3. Allow the yeast to rehydrate according to the recommended method for Go-Ferm Protect Evolution.
  4. Add the first dose of your selected Fermaid product when alcoholic fermentation begins.
  5. Gradually acclimatise the yeast solution to the must. The temperature difference between the yeast solution and the must should not exceed 10 °C to prevent temperature shock.
  6. Add the yeast solution to the fermentation tank, vessel or demijohn.
  7. The complete rehydration and inoculation process must not exceed 30 minutes.
  8. Add the second dose of Fermaid when approximately one third of the sugar has been fermented.

Lalvin EC-1118® dosage: 25 g per 100 litres of must. Dose Go-Ferm Protect Evolution and the selected Fermaid product according to the instructions supplied with each product.

View Go-Ferm Protect Evolution

View Fermaid O

View Fermaid K

 
 

View the Lalvin EC-1118 technical data sheet from Euroyeast by Nordisk SelvForsyning for Lallemand Wine here

Packaging and Storage

All active dry yeast products should be stored in a dry place. To preserve yeast cell vitality and ensure optimal fermentation performance, a storage temperature between 4 and 12 °C is recommended.

Select the desired quantity of Lalvin EC-1118 in grams when placing your order.

 

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