Lalvin EC-1118

Lalvin EC-1118

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Lalvin EC-1118 is a killer! It is very competitive, it can ferment at low temperatures, it will perform well even in a nutrient-poor environment, it has very good flocculation and excellent alcohol tolerance! It is used to produce white, red and rosé wines, meads, ciders, also used for secondary bottle fermentation and as a last resort to re-start stuck fermentation when your primary yeast is not performing well. 

Lalvin EC-1118 is the original ‘prise de mousse’. It was isolated in Champagne and its use is validated by the Comité Interprofessionnel du Vin de Champagne (CIVC). 

When fermenting high gravity wines/meads/ciders at higher than 17°C it may produce harsh alcohol taste that will require some aging to disappear. 

  • Alcohol tolerance 18% v/v *subject to fermentation conditions.
  • Low relative nitrogen demand (under controlled laboratory conditions).
  • Short lag phase and high fermentation 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 active.
  • Low foam producer.

INGREDIENTS: Yeast (Saccharomyces cerevisiae var. bayanus).

FERMENTATION: Ideally at 15-17°C (59-68°F). Can be used at 10-30°C. 


  • Cider, Mead (OG<1.060), White, Red and Rosé winemaking: 5 to 8 g per 20L
  • Mead (OG 1.060 - 1.100): 10 g per 20L
  • Mead (OG>1.100): 15g per 20L
  • Secondary bottle fermentation: 10 g per 20L
  • To restart stuck fermentation: 8 g per 20L


  • Rehydrate the desired quantity of yeasts in 10 times its weight of water at 35-38°C.
  • Stir avoiding the formation of lumps and leave to rest for 15 minutes.
  • Progressively add must from the tank (2 or 3 additions) so that the temperature difference between the yeast starter and the initial must does not exceed 10°C. This stage allows the yeast to become acclimatized and avoids a thermal shock.

    Example: If must that needs to be pitched is 14°C, the yeast starter temperature should not be more than 24°C prior to inoculation.
  • Stir and leave to rest for ~8-10 minutes after each must additions.
  • Incorporate the yeast starter in the fermentation tank during a pumping over with aeration. The rehydration procedure should not exceed 45 minutes.

SHELF LIFE: Refer to best before end date printed on the sachet. Opened sachets must be flushed sealed and stored at 4°C (39°F) and used within 7 days of opening. Do not use soft or damaged sachets.