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Technical Data Sheet - Lalvin EC-1118
Robust, Reliable and Neutral. Useful for a wide range of applications, including wine and fruit cider fermentations.
Lalvin - EC-1118 Yeast x 5g (Champagne / Cider Yeast)
Lalvin EC-1118 is the original āprise de mousseā. It was isolated in Champagne and its use is validated by the ComitĆ© Interprofessionnel du Vin de Champagne (CIVC).
Its strong competitive character, its ability to ferment at low temperature, good flocculation and excellent alcohol tolerance, make Lalvin EC-1118 an excellent strain to be used in a wide range of applications (such as sparkling wines, fruit wines and ciders).
Dosage
White, red and rosƩ winemaking: 25 to 40 g/hl
Secondary bottle fermentation: 50 g/hl
To restart stuck fermentation: 40 g/hl
Note: dosage range is based on the must sugar content and sanitary state of the grapes and winery.
How to Use
Rehydrate Lalvin EC-1118 in 5 times its weight of potable water at 40Ā°C. Let stand for at least 20 minutes then gently stir occasionally to break up any clumps. Add to the must.
Notes:
ā The total rehydration duration should never exceed 45 minutes
ā Avoid cold shocking the yeast. the temperature drop between the must to be inoculated and the rehydration medium should never be above 10Ā°c (in case of doubt, please contact your supplier or Lallemand)
ā It is essential to rehydrate the yeast in a clean container.
ā Initial rehydration in must is not advisable.
Ā
Microbiological & Oenological Properties
Saccharomyces cerevisiae bayanus
Competitive factor
High alcohol tolerance up to 18%
Short lag phase
Fast fermentation rate in a wide pH range
Wide range of temperatures for fermentation including low temperatures (Optimal between 15Ā°C to 25Ā°C)
Low requirement in assimilable nitrogen
Low O2 requirement (especially at low temperature)
Low to average production of volatile acidity
Average SO2 production
Low H2S production
Low foam formation
Ā
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Description
Technical Data Sheet - Lalvin EC-1118
Robust, Reliable and Neutral. Useful for a wide range of applications, including wine and fruit cider fermentations.
Lalvin - EC-1118 Yeast x 5g (Champagne / Cider Yeast)
Lalvin EC-1118 is the original āprise de mousseā. It was isolated in Champagne and its use is validated by the ComitĆ© Interprofessionnel du Vin de Champagne (CIVC).
Its strong competitive character, its ability to ferment at low temperature, good flocculation and excellent alcohol tolerance, make Lalvin EC-1118 an excellent strain to be used in a wide range of applications (such as sparkling wines, fruit wines and ciders).
Dosage
White, red and rosƩ winemaking: 25 to 40 g/hl
Secondary bottle fermentation: 50 g/hl
To restart stuck fermentation: 40 g/hl
Note: dosage range is based on the must sugar content and sanitary state of the grapes and winery.
How to Use
Rehydrate Lalvin EC-1118 in 5 times its weight of potable water at 40Ā°C. Let stand for at least 20 minutes then gently stir occasionally to break up any clumps. Add to the must.
Notes:
ā The total rehydration duration should never exceed 45 minutes
ā Avoid cold shocking the yeast. the temperature drop between the must to be inoculated and the rehydration medium should never be above 10Ā°c (in case of doubt, please contact your supplier or Lallemand)
ā It is essential to rehydrate the yeast in a clean container.
ā Initial rehydration in must is not advisable.
Ā
Microbiological & Oenological Properties
Saccharomyces cerevisiae bayanus
Competitive factor
High alcohol tolerance up to 18%
Short lag phase
Fast fermentation rate in a wide pH range
Wide range of temperatures for fermentation including low temperatures (Optimal between 15Ā°C to 25Ā°C)
Low requirement in assimilable nitrogen
Low O2 requirement (especially at low temperature)
Low to average production of volatile acidity
Average SO2 production
Low H2S production
Low foam formation
Ā
