Lalvin rates EC-1118 Champagne yeast as it’s very best yeast for Cider, Fresh Fruits, Late Harvest grapes, Secondary Fermentation (Champagne), Champagne base, and restarting Stuck Fermentations. It is also very good for Dry Whites and Aged Reds, so-so for Nouveau and blush wines. This yeast has the perfect profile for fruit wines, ciders, cabernets, dry whites, ports, and the final stage of sparkling wines.
EC-1118 is known for its FAST FERMENTATION SPEED and loved by moonshiners for its HIGH 18% ALCOHOL TOLERANCE. Works even in heavy sulfite concentrations. It is also Lalvin’s primary yeast to restart stuck fermentations and to naturally carbonate home-made soda. This is the original ‘PRISE DE MOUSSE’ yeast of ancient fame. .
If you are making Champagne, experts suggest you not start with Champagne yeast. First make a good quality dry wine, then prime with EC-1118 and sugar. Cap your pressure bottles and riddle regularly.
EC-1118 was isolated in Champagne, France and is a mixed-population culture. This means that perhaps there are more than one strain of yeasties in the package. It is common in sparkling wine production because of it induces fermentation quickly, is effective in low temperatures, and is tolerant of the high alcohol conditions common in sparkling wine production. Expect to get up to 18% alcolhol. EC-1118 can be used in a temperature range of 50-86°
- EC-1118 is an All-Purpose Wine Yeast for Wine, Shine, Soda and Cider
- High alcohol tolerance, up to 18%
- Dependable with consistently strong fermentation characteristics
- A popular choice because of its neutral flavor and favorable fermentation characteristics
- The Original ‘PRISE DE MOUSSE’.
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