Lallemand Lalvin EC 1118 - 125g

Champagne yeast. Saccharomyces cerevisiae var. bayanus.

Selected in the Champagne region, Lalvin EC1118™ is primarily intended for the secondary fermentation of white wines (bottle refermentation). However, it is equally well suited for producing red or white wines, dry ciders and mead.

This yeast shows excellent resistance to osmotic pressure. Fermentation begins very quickly (from 10 to 30°C), it flocculates rapidly and strongly, and can reach an attenuation of over 100%. Its neutral aromatic profile makes it a highly versatile strain.

And what about beer?

This is precisely why we added it to our catalogue. This strain is very popular in the USA for producing Brut IPA. It can be used for primary fermentation, but given its high alcohol tolerance (18%), we recommend using it in secondary fermentation to finish attenuation 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