Lalvin EC-1118 5 g – neutral champagne yeast for wine, cider and mead Lalvin EC-1118 from Lallemand is a neutral, robust and versatile yeast for red, white and rosé wine and cider. The strain was isolated in Champagne and validated by the Comité Interprofessionnel du Vin de Champagne, and is used both for base wine and for secondary fermentation in the bottle. It is also well suited to sparkling wine, fruit wine and mead. One sachet is enough for up to 23 litres. Features Neutral flavour, the yeast adds little character of its own Robust and reliable fermentation with a short lag phase and high vigour Ferments at 10–30 °C, including at low temperatures Alcohol tolerance up to 18% (depending on fermentation conditions) Low nitrogen demand and low foam Good flocculation Recommended for secondary fermentation, such as sparkling wine in the bottle How to use EC-1118 One 5 g sachet is enough for up to 23 litres. For best results, rehydrate the yeast: sprinkle it onto clean, chlorine-free water at 35–40 °C, leave for 20 minutes and stir gently. Then gradually bring the temperature close to the must, with less than 10 °C difference, before pitching. Store the sachet dry, ideally at 4–12 °C. Specifications and instructions Frequently asked questions about Lalvin EC-1118 How much EC-1118 do I need? One 5 g sachet is enough for up to 23 litres of wine, cider or mead. What temperature should I ferment at? EC-1118 ferments at 10–30 °C. Fermentation is vigorous, so cooling may be needed at high temperatures. Is EC-1118 suitable for cider and mead? Yes. EC-1118 gives a clean, dry cider, and its high alcohol tolerance also makes it suitable for fruit wine and mead. Can I use EC-1118 for bottle conditioning? Yes. The strain was selected in Champagne for both base wine and secondary fermentation in the bottle, and Lallemand recommends it for secondary fermentation. Related Wine yeast Lalvin EC-1118 Champagne 500 g Lalvin 71B 500 g yeast for wine and cider How to make cider from fruit (Norwegian)

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