Lalvin EC-1118 (Champagne Yeast) has been selected in a famous sparkling wine region for its excellent properties in producing sparkling base wines and for secondary fermentation in the bottle. With very high alcohol tolerance (up to 18%), very low production of foam and volatile acidity, and excellent flocculation, it is the world standard champagne and sparkling wine yeast.
Also ideal for restarting stuck fermentations, fermenting high-sugar musts, and making ciders and country wines where a clean, neutral fermentation is required. Use with Yeast Nutrient. Browse all: Lalvin Yeast Full Range.
Yeast Specification
| Species | Saccharomyces bayanus |
|---|---|
| Attenuation | Very High |
| ABV Tolerance | 18% |
| Temp Range | 10–30°C (optimal 20°C) |
| Flocculation | High |
| Fermentation Speed | Fast |
| Pitch Rate | 5g/4–5L |
| Recommended For | Sparkling Wine/Champagne; also used to restart stuck fermentations and for high-ABV finishes |
| Ester Profile | Low - Neutral |
| Phenolic Profile | None |
| Similar Commercial Beers | Prise de Mousse style |
| Storage Temp | 4°C |
| Shelf Life | 36 months |