Lalvin EC-1118 Wine Yeast


BB Date: 2024-Oct
Lalvin EC1118™ is the original, steady, low-foamer yeast strain. This Saccharomyces cerevisiae bayanus strain was selected by the IOC in Epernay, France and is the reference strain for sparkling base wine. It is an excellent choice for secondary fermentations of sparkling wine.
Ferments well at low temperatures and flocculates with compact lees. Under low nutrient conditions EC1118 can produce high amounts of SO2 (up to 50 ppm) and, as a result, may inhibit malolactic fermentation.

In stock

SKU: 067031000119 Category:



Ideal Temperature Range (°F)
Attenuation (%) NA
Flocculation Medium
Alcohol Tolerance (%) 18%
Rate of Fermentation Fast
Foam Production Very Low
Nutrient Requirements Normal
H2S Production Very Low
SO2 Production Moderate
Profile Wine
1. Rehydrate yeast in 10 times its weight of clean water (temperature between 35° and 40°C).
2. Stir gently to dissolve and wait for 20 minutes.
3. Add to the must. The temperature difference between the must to be inoculated and the rehydration medium should never be greater than 10°C (if any doubt, please contact your supplier or Lallemand).
4. The total duration of rehydration should not exceed 45 minutes.
5. Always rehydrate the yeast in a clean container.
6. Rehydration in the must is not advisable.
White wine : 25 – 40 g/hL Red wine : 30 – 50 g/hL
Store in a dry and cool place. 4years in original sealed packaging. Do not use if the packaging has lost its vacuum.


Additional information

Weight .015 lbs
Dimensions 0.125 × 3 × 2.5 in