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Lalvin EC-1118 (Prise de Mousse) | Dry Wine Yeast

    Description

    • Lalvin EC1118 is a fermentation workhorse, ideal for any application requiring strong performance, high alcohol tolerance, and minimal flavor interference
    • Its reliability under stress makes it a staple in both home and commercial fermentations where consistency is critical
    • Versatile, robust yeast for clean and complete fermentations

    Lalvin EC1118 is a highly reliable and neutral yeast strain, originally isolated from the Champagne region. Renowned for its strong fermentation kinetics and high alcohol tolerance, EC1118 is widely used in sparkling wine production, secondary fermentations, ciders, fruit wines, and distillation mashes. Its clean fermentation profile ensures the preservation of varietal and fruit character, making it a staple for winemakers seeking consistency and purity.

    Key Features:

    • Alcohol Tolerance: Up to 18% v/v, suitable for high-alcohol fermentations.
    • Fermentation Temperature Range: 10–30°C (50–86°F), allowing flexibility across various fermentation conditions.
    • Killer Factor: Killer positive, inhibiting many wild and sensitive yeast strains, aiding in maintaining fermentation dominance.
    • Nutrient Requirements: Low to moderate; benefits from complex nutrients in low-nitrogen musts or high-alcohol applications.
    • Flocculation: Low to medium, resulting in compact lees and improved clarity.
    • SO₂ Production: Low to moderate, minimizing the need for additional sulfur dioxide additions.
    • H₂S Production: Low, reducing the risk of off-odors.

    Fermentation Profile & Flavor Contribution
    EC1118 is prized for its neutral sensory impact, producing very few esters or higher alcohols. This clean profile allows the varietal character, terroir expression, or adjunct flavors (in cider or fruit fermentations) to shine through. It is known to minimize the perception of residual sweetness due to its ability to ferment to dryness even under stressful conditions.

    While not typically chosen for aromatic complexity, EC1118 produces a subtle spectrum of fermentation-derived volatiles such as ethyl esters and low levels of isoamyl alcohol under certain conditions. It has low volatile acid production and is particularly good at suppressing undesirable wild microbes.

    Applications:

    • Sparkling Wines & Traditional Method (Méthode Champenoise): Due to high pressure and alcohol tolerance.
    • Stuck Fermentations: Excellent restart yeast thanks to its resilience and killer activity.
    • Ciders: Clean fermenter that allows fruit expression and can handle cold temperatures.
    • Fruit Wines: Neutral character supports delicate fruit aromas without masking them.
    • Distillation Ferments: High attenuation and ethanol yield.
    • Mead: Strong fermenter in low-nutrient environments when supplemented properly.
    • Beer (Hybrid Styles): Occasionally used in brut-style beers or for attenuation of residual sugars in high-gravity ales.

    Flavor Profile:

    • Neutral Base: Minimal sensory contribution, allowing primary ingredients to dominate.
    • Enhanced Freshness: May enhance the perception of dryness and freshness.
    • Clean Finish: Very low ester and fusel production, resulting in a crisp and reliable finish.

    Usage:

    • Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 35–40°C (95–104°F) for 15–20 minutes. Stir gently to avoid clumping.
    • Pitch Rate: Use 0.2–0.4 grams per liter (1–1.5 grams per gallon) for optimal fermentation and flavor development.
    • Nutrient Addition: Supplement with yeast nutrient to enhance fermentation kinetics and prevent sluggish behavior, especially in high-sugar or low-nitrogen musts.
    • Fermentation Temperature: Maintain between 10°C and 30°C (50°F and 86°F) to optimize fermentation performance and preserve desired flavor profiles.

    Download the PDF

    Download the PDF

    Lalvin EC-1118 (Prise de Mousse) | Dry Wine Yeast

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      SKU: DYW54

      $1.89

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        Description

        • Lalvin EC1118 is a fermentation workhorse, ideal for any application requiring strong performance, high alcohol tolerance, and minimal flavor interference
        • Its reliability under stress makes it a staple in both home and commercial fermentations where consistency is critical
        • Versatile, robust yeast for clean and complete fermentations

        Lalvin EC1118 is a highly reliable and neutral yeast strain, originally isolated from the Champagne region. Renowned for its strong fermentation kinetics and high alcohol tolerance, EC1118 is widely used in sparkling wine production, secondary fermentations, ciders, fruit wines, and distillation mashes. Its clean fermentation profile ensures the preservation of varietal and fruit character, making it a staple for winemakers seeking consistency and purity.

        Key Features:

        • Alcohol Tolerance: Up to 18% v/v, suitable for high-alcohol fermentations.
        • Fermentation Temperature Range: 10–30°C (50–86°F), allowing flexibility across various fermentation conditions.
        • Killer Factor: Killer positive, inhibiting many wild and sensitive yeast strains, aiding in maintaining fermentation dominance.
        • Nutrient Requirements: Low to moderate; benefits from complex nutrients in low-nitrogen musts or high-alcohol applications.
        • Flocculation: Low to medium, resulting in compact lees and improved clarity.
        • SO₂ Production: Low to moderate, minimizing the need for additional sulfur dioxide additions.
        • H₂S Production: Low, reducing the risk of off-odors.

        Fermentation Profile & Flavor Contribution
        EC1118 is prized for its neutral sensory impact, producing very few esters or higher alcohols. This clean profile allows the varietal character, terroir expression, or adjunct flavors (in cider or fruit fermentations) to shine through. It is known to minimize the perception of residual sweetness due to its ability to ferment to dryness even under stressful conditions.

        While not typically chosen for aromatic complexity, EC1118 produces a subtle spectrum of fermentation-derived volatiles such as ethyl esters and low levels of isoamyl alcohol under certain conditions. It has low volatile acid production and is particularly good at suppressing undesirable wild microbes.

        Applications:

        • Sparkling Wines & Traditional Method (Méthode Champenoise): Due to high pressure and alcohol tolerance.
        • Stuck Fermentations: Excellent restart yeast thanks to its resilience and killer activity.
        • Ciders: Clean fermenter that allows fruit expression and can handle cold temperatures.
        • Fruit Wines: Neutral character supports delicate fruit aromas without masking them.
        • Distillation Ferments: High attenuation and ethanol yield.
        • Mead: Strong fermenter in low-nutrient environments when supplemented properly.
        • Beer (Hybrid Styles): Occasionally used in brut-style beers or for attenuation of residual sugars in high-gravity ales.

        Flavor Profile:

        • Neutral Base: Minimal sensory contribution, allowing primary ingredients to dominate.
        • Enhanced Freshness: May enhance the perception of dryness and freshness.
        • Clean Finish: Very low ester and fusel production, resulting in a crisp and reliable finish.

        Usage:

        • Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 35–40°C (95–104°F) for 15–20 minutes. Stir gently to avoid clumping.
        • Pitch Rate: Use 0.2–0.4 grams per liter (1–1.5 grams per gallon) for optimal fermentation and flavor development.
        • Nutrient Addition: Supplement with yeast nutrient to enhance fermentation kinetics and prevent sluggish behavior, especially in high-sugar or low-nitrogen musts.
        • Fermentation Temperature: Maintain between 10°C and 30°C (50°F and 86°F) to optimize fermentation performance and preserve desired flavor profiles.

        Download the PDF

        Download the PDF

        Important Warnings & Shipping Info +
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        Drop Ship: This product will ship directly from the supplier. Delivery may take 1-4 weeks depending on the vendor.
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        Shipping Weight: 0.1 lb
        • 5 stars: 8 (89%)
        • 4 stars: 0 (0%)
        • 3 stars: 0 (0%)
        • 2 stars: 0 (0%)
        • 1 star: 1 (11%)
        J
        John

        Bags where busted open and yeast covered everything in the shipping box

        N
        Nathan B.

        Good. Very good. An amazing yeast for the price. Gets to work fast and works hard. Makes good wine.

        C
        Connie D
        Nice yeast

        According to the Lalvin technical data, this yeast has low nutrient needs and higher alcohol tolerance. The best criteria for home winemakers. I have won multiple awards using this yeast to make white wines.

        C
        Chris M.
        Excellent bottle conditioning yeast for kombucha

        I bottle my kombucha in 16 oz bottles with 4 oz of juice for flavor and to provide the sugar for carbonation. I add this yeast to the batch at bottling time, about 1/4 or less of a packet per gallon of kombucha to bottle. I get very good carb in 4-5 days (I use a few plastic seltzer bottles to monitor the carb level of the batch). This yeast continues to work, very slowly, in the fridge. The last bottles of my batches are always very, very carbed. spritzy.

        W
        WILLIAM H
        Great yeast

        Great yeast for dry cider and mead

        W
        William B.
        Used it for 30 years

        I use the yeast in addition to the brewing yeasts when I brew beer that has a larger amount of sugars (over 6 lbs of DME and 5 lbs of honey) along with the usual grains. It cut fermentation time down to 7 days or less and doesn't leave a yeasty taste.

        M
        Max G.
        Great for cider

        Great for cider. Tolorates addional sugar or honey for backsweetening. Really like the flavor profile for cider.

        J
        Joe I.

        Great yeast that produces excellent fermentation consistently. My go to yeast for red wines where I want a 13-14% ABV with natural grape flavors. Merlot, Cabernet, Nebbiolo, etc.

        S
        Solomon M.
        There can only be one

        If you want a yeast to make mead, and you want it potent, this is the yeast. Very strong, and helps prevent rogue yeasts from popping up. After all is said, it will allow me to still backsweeten perfectly.

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