Lalvin EC 1118 – 5g Sachet

Oenological Properties

• Recommended for white, rose, and red wine production.
• Highly recommended for secondary fermentation.
• Saccharomyces cerevisiae var. bayanus
• Desirable fermentation temperature: 10-30°C. (50-86°F)
• Alcohol tolerance 18% v/v *subject to fermentation conditions.
• Low relative nitrogen demand (under controlled laboratory conditions)
• Short lag phase and high fermentation vigour. Cooling may be required to control this high vigour.
• Very low production of H2S under low YAN conditions
• Low production of SO2 binding compounds.
• Moderate relative potential for SO2 production (can produce high levels of SO2 under low nutrient conditions, up to 50mg/L).
• Competitive factor is active.
• Low foam producer.

DOSAGE RATE: 1 x 5g sachet for 4.5 – 23L
1. Rehydrate the yeast in 50ml of water, at a temperature between 35-37°C (95-98.6°F).
2. Dissolve by gently stirring and wait for 20 minutes.
3. Add the must. The difference in temperature between the must to be inoculated and the rehydration medium should not be higher than 10°C (if necessary, acclimatize the temperature of the medium by slowly adding must).
4. The total rehydration time should not exceed 45 minutes.
5. It is crucial that a clean container is used to rehydrate the yeast.
6. Rehydration in must is not recommended.