Lallemand Lalvin EC 1118 - 5g

Champagne yeast. Saccharomyces cerevisiae var. bayanus.

The 5 g format is specially designed for home winemaking. But that’s not all…

Lalvin EC1118™ was selected in the Champagne region. While its main function is the secondary fermentation of white wine (bottle refermentation), it is also perfectly suited for producing red or white wines, dry ciders and mead.

This yeast is highly resistant to osmotic pressure. Fermentation starts very quickly (from 10 to 30°C), it flocculates fast and strongly, and can attenuate to over 100%. In addition, its neutral aromatic profile makes it extremely versatile.

And what about beer?

This is exactly why we added this reference to our catalogue. This strain is very popular in the USA for producing Brut IPA. You can use it for primary fermentation. That said, given its high alcohol tolerance (18%), our recommendation is to use it in secondary fermentation to finish the job cleanly.

Characteristics:

• - Temperature: 10–30 °C
• - Alcohol tolerance: up to 18% vol.
• - Attenuation: 100%
• - Aromatic profile: neutral
• - Lag phase: short
• - Flocculation: very high
• - Styles: sparkling wines, neutral white/rosé wines, ciders, meads, Brut IPA
• - Indic. dosage: 0.2–0.4 g/L
• - Active Killer K2 competitive factor