Yeast: EC-1118 (100g)
Lalvin EC1118 is perhaps one of the most used yeasts by distillers. It has a high
sugar and alcohol tolerance for fermenting up to 17 or 18% abv.
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EC 1118 is known for its robust and reliable fermentation kinetics with high alcohol tolerance. This is one of the most used yeast strains by distillers. Its sensory contribution is considered neutral, as it gives very little yeast sensory contribution to the wine. Great for secondary fermentations in bottles (also known as Champagne yeast).
Can be used for any fruit wine and for both red and white wine made from grapes. Does well with secondary bottle fermentations (producing carbonated cider and MCC’s) and sugar washes.
For fermentations smaller than 100L
1 gram per 1L
For fermentations larger than 100L
25 -30 grams per 100L
Min temperature: 10 °C
Max temperature: 30 °C
Alcohol tolerance: 18 % v/v
Fermentation kinetics/rate: Very strong fermenter - cold fermentation is advised
Nutrient demand: Low
Volatile acidity production: Very low
Species: S. bayanus
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