Lalvin EC-1118 Champagne Yeast

  • Item #Y03
  • Price: $1.19
  • Part #
- +

In stock, will ship on Friday, February 3

A sturdy yeast ideally suited for fermenting Champagne, the EC-1118 strain was isolated, studied and selected from French Champagne fermentations. Due to its competitive factor and ability to ferment equally well over a wide temperature range, the EC-1118 is one of the most widely used yeasts in the world.

The fermentation characteristics of the EC-1118 - extremely low production of foam, volatile acid and H2S - make this strain an excellent choice. This strain ferments well over a very wide temperature range, from 7° to 35°C (45° to 95°F) and demonstrates high osmotic and alcohol tolerance. Good flocculation with compact lees and a relatively neutral flavor and aroma contribution are also properties of the EC-1118.

This strain is recommended for all types of wines, including sparkling, and late harvest wines and cider. It may also be used to restart stuck fermentations. Also excellent for hard seltzer, we recommend two packs when fermenting 5 gallons of hard seltzer.

7 gram pack for 5 gallons of wine or cider.

Average rating 9 out of 10 ( based on 4 reviews )

Great Sugar Tolerance for Higher Alcohol Yield

Review by John on 10/14/2017

I've killed yeast with too much sugar before. I've used this yeast in both wine and mead with great results.

ONLY yeast I use anymore.

Review by Andrea on 2/27/2017

This yeast make the best Mead on earth. With it wide Temp. range and fast finish and Hi Alcohol tolerance why use anything else. I LOVE the sparkling Meads I get from this yeast. Best and only one for me.

Best for Lower Temperatures

Review by John on 12/20/2016

In Colorado, it can be cool when I pick my grapes in mid-late September. This Lalvin yeast is up the task of fermenting my high-alcohol wines, even when temperatures dip below the 80 degree weather growers get in California! I recommend it very highly for high BRIX must and a wide range of fermentation temperatures.

Not recommended for cider

Review by Tim on 11/3/2015

In spite of all the publications recommending Champagne yeast for cider, I find it a poor choice. This yeast will definitely get the job done - it is an aggressive fermenter and will metabolize every single molecule of sugar, under pretty much any conditions above freezing, and do it pretty fast. This rapid aggressive fermentation tends to strip out or destroy most of the delicate aromatics and flavor precursors, leaving the finished cider thin and harsh. With extended aging, some character can develop, but you end up with something like a watered-down sparkling white wine... not particularly exciting.

Jan 31, 2017 by DAN

Q: are you to stir this yeast in or is it to be sprinkled on top like others?

A: Lalvin recommends all their dry yeast to be rehydrated 10 minutes before use per the back of the pack directions, and then stirred into the must.

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