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%.

Microbiological Properties: 

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

Dosage:

White, red and rosé winemaking: 25 to 40 g/hl

Secondary bottle fermentation: 50g/hl

To restart stuck fermentation: 40g/hl

Instructions:

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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