Yeast: Lalvin EC 1118 (500g)

R 550.00

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Champagne118 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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