Lalvin EC 1118 – 5g Sachet

Lalvin EC1118 Champagne Yeast

Lalvin EC1118™ is a Saccharomyces cerevisiae var. bayanus strain selected by the Institut Oenologique de Champagne (IOC) and validated by the Comité Interprofessionnel du Vin de Champagne (CIVC). As a true global workhorse, it is valued for its exceptionally reliable fermentation kinetics and superior alcohol tolerance of up to 18% ABV. It produces very little foam and settles rapidly to form a remarkably compact sediment, which is essential for traditional method sparkling wines. Its sensory contribution is famously neutral, preserving the primary fruit or honey character without introducing dominant esters or phenolic off-flavours. This competitive “Killer” strain effectively suppresses wild microflora, providing a secure and stable fermentation environment for both primary and secondary fermentations.

Key Benefits

• Exceptional Robustness: Ferments reliably over a wide temperature range (10°C – 30°C) and handles high osmotic pressure.
• Neutral Sensory Profile: Preserves the natural flavour and aroma of the base ingredients without yeast interference.
• High Alcohol Tolerance: Capable of reaching 18% ABV, making it suitable for strong meads, barley wines, and high-gravity washes.
• Flocculation and Clarity: High flocculation leads to rapid clarification and easy lees removal for bright, professional-looking beverages.
• Competitive Edge: Possesses the “Killer K2” factor to outcompete spoilage organisms and ensure batch purity.

Applications

• Winemaking: The industry standard for sparkling wine bases, crisp white wines, and robust reds.
• Cider and Perry: Highly recommended for traditional or modern ciders where a dry, clean finish is desired to let the apple character shine.
• Mead Making: The preferred choice for dry meads or high-ABV melomels that require a strong, neutral fermenter.
• Problem Solving: Widely used as a “rescue yeast” to restart stuck or sluggish fermentations due to its high vigour and tolerance.

Technical Data & Properties

• Classification: Saccharomyces cerevisiae var. bayanus.
• Attenuation: Very High (Dry).
• Flocculation: High.
• Alcohol Tolerance: 18% ABV.
• Optimal Temp Range: 10°C – 30°C.
• Nitrogen Demand: Low.
• SO2 Production: Moderate.
• Killer Factor: Active (K2).

Storage and Handling

• Storage: Store in a cool, dry place. For maximum longevity, refrigeration at 4°C – 11°C is highly recommended.
• Shelf Life: 4 years from the date of manufacture in original sealed vacuum packaging.
• Handling: Once the vacuum seal is broken, use the yeast within 3 days. For best results, rehydrate in 10 times its weight of clean, warm water (35°C – 40°C) for 20 minutes before pitching to ensure maximum viability.

Summary

Lalvin EC1118™ is the ultimate “insurance” yeast for any fermentation project. Whether producing a delicate sparkling wine or reviving a stalled fruit cider, its neutral character and extreme reliability make it the professional standard for consistent, high-quality results.