Lalvin EC-1118 Yeast
1 sachet or a box of 100 sachets of Lalvin EC-1118 Yeast are available.
AKA Prise de Mousse. Saccharomyces bayanus. A low foaming, vigorous and fast fermenter good for both reds and whites. It is also ideal for ciders and sparkling wines. A very competitive yeast that will inhibit wild yeasts. It will restart stuck fermentations because of good alcohol and sulfite tolerance. This is a very neutral yeast that will have very little effect on the varietal character of the grape. A popular strain that ferments fully and flocculates well producing compact lees. Good for cool fermentations. Champagne, dry reds, whites, ciders and sparkling. 45-95° F (7-35° C) alcohol tolerance 18%.
The fermentation characteristics of the EC-1118 — extremely low production of foam, volatile acid and hydrogen sulfide (H2S) — make this strain an excellent choice.
This strain ferments well over a very wide temperature range, from 10° to 30°C (50° to 86°F) and demonstrates high osmotic and alcohol tolerance. Good flocculation with compact lees and a relatively neutral flavor and aroma contribution are also properties of the EC-1118.
The EC-1118 strain is recommended for all types of wines, including sparkling, and late harvest wines and cider. It may also be used to restart stuck fermentations
White, red and rosé winemaking: 25 to 40 g/hl
Secondary bottle fermentation: 50g/hl
To restart stuck fermentation: 40g/hl
Rehydrate 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.
- 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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