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CURBSIDE PICKUP ONLY: M-F 9am-5pm. Sat.10am-2pm - Winery open by appointment only
CURBSIDE PICKUP ONLY - M-F 9-5pm. Sat. 10-2 - Winery open by appointment only

Lalvin EC-1118 Yeast - 100/Package

SKU 049179


  • Ideal for: Dry Whites, Reds, Sparkling Wines, Dry Ciders
  • Ideal fermentation temperature: 10° to 30°C (50° to 86°F)
  • Alcohol Tolerance: 18% 
  • Nutritional Requirements: normal
  • Made in Canada
  • GMO and Gluten-Free
  • 1 Package for 4.5 - 23 L ( 1 - 6 US Gallons) 


A low foaming, vigorous and fast fermenter good for both reds and whites. It is also ideal for  dry ciders and sparkling wines. A very competitive yeast that will inhibit wild yeasts. Similar to the KV-1116, 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, dry ciders and sparkling wines. 



  • K1V-1116 Dry Whites, no nutrient requirement
  • EC-1118 - Dry whites, sparkling wines, and quick fermentations


  • Rehydrate wine yeast in 5 times its weight of potable water at 30°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