Lalvin Champagne Yeast - EC-1118
Lalvin EC-1118 Saccharomyces bayanus
An excellent choice for champagnes and late harvest wines. Also a very good choice for dry whites.
The EC-1118 strain was isolated, studied and selected from 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.
Oenological properties and applicationsThe fermentation characteristics of the EC-1118 — extremely low production of foam, volatile acid and hydrogen sulfide (H2S) — make this strain an excellent choice.
This strain ferments well over a very wide temperature range, from 10° to 30°C (50° to 86°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.
The EC-1118 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.
5 grms yeast for 4.5 - 23 ltrs in one fermentation