Lalvin Champagne (EC-1118)

Lalvin EC-1118 is the classic champagne yeast: a fast, clean, dependable dried wine yeast originally isolated in Champagne. Use it for sparkling wines, high-sugar musts, ciders and to restart a stuck fermentation.

Key features

• Alcohol tolerance up to 18% (depending on conditions)
• Fermentation temperature range: 10-30°C
• High fermentation vigour with low nitrogen demand
• Neutral flavour, so the fruit or grape character comes through
• Flocculates well, forming very compact lees for easy racking
• Killer yeast, so it competes well against wild yeasts
• Very low foam

Best for

• Sparkling base wines and secondary fermentation in the bottle
• Red, white and rosé wines needing a clean finish
• Restarting stuck fermentations
• Strong country wines and fruit ciders

How to use

One 5g sachet is for a home batch of 4.5-23 litres. Rehydrate in about 50ml of water at 35-37°C for 20 minutes before adding to the must. Pair it with Yeast Nutrient.

Who it is for

Wine and cider makers who want a strong, reliable finisher. See the Lalvin Yeast Full Range or compare strains on the Wine Yeast Selector.