Lalvin Saccharomyces Cerevisiae EC-1118 Lallemand Wine Yeast Lalvin EC1118 5g Sachet

Robust, reliable & neutral – useful for a wide range of applications, including wine and fruit cider fermentations. A yeast selected in the famous sparkling wine region for its excellent properties in producing sparkling base wine as well as“in-bottle” secondary fermentation.

Lalvin EC 1118® is known for its robust and reliable fermentation kinetics. Its sensory contribution is considered neutral, as it gives very little yeast sensory contribution to the wine. It is used extensively in the world for the production of both white and red wines.

Recommended for white, rose, and red wine production.
Highly recommended for secondary fermentation.
Saccharomyces cerevisiae var. bayanus
Desirable fermentation temperature: 10-30°C. (50-86°F)
Alcohol tolerance 18% v/v *subject to fermentation conditions