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Lalvin EC 1118 Wine & Champagne Yeast

Lalvin EC 1118 Wine & Champagne Yeast

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RET0119

Lalvin EC-1118 Wine & Champagne Yeast

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Overview

LALVIN EC-1118™

Lalvin EC1118™ has been selected in a famous sparkling wine region for its excellent properties in producing sparkling base wine as well as “in-bottle” secondary fermentation.
It is very resistant to osmotic pressure. Lalvin EC1118™ is known for its robust and reliable fermentation kinetics. Its sensory contribution is considered neutral as it gives very little sensory contribution to the wine. It is used extensively in the world for the production of both white and red wines.

Specifications

MICROBIOLOGICAL PROPERTIES

Saccharomyces cerevisiae var cerevisiae (Ex bayanus)
Typical analysis (in compliance with OIV codex):
Viable yeast > 10¹⁰CFU/g
Dry matter > 92 %

OENOLOGICAL PROPERTIES

Short lag phase and vigorous fermentation
Low relative nitrogen demand (under controlled laboratory conditions)
Very low H2S production
Alcohol tolerance of up to 18% v/v (depending on fermentation conditions)
Low SO2 production
Fermentation temperature: 10-30°C (50-86°F)
Competitive killer factor: yes
Low foam producer

USAGE

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.

PACKAGING AND STORAGE

Available in 5g nitrogen-flushed sachets to maintain optimal yeast viability.
It is recommended to store Lalvin EC-1118™ yeast in dry conditions, between 4 and 15°C, for optimal viability and product performance.
It is however not detrimental for the product to remain at room temperature for shorts periods of time, such as during transport. The yeast will rapidly lose activity after exposure to air.

FAQs

Dry Yeast Frequently Asked Questions

Below you will find the questions we get asked the most regarding our dry yeasts.
Please click on one of the questions below to see the answer.

Dry Yeast Usage

Is it recommended to rehydrate dry yeast?

A big part of homebrewing comes down to what works best for you and also following producers' recommendations. We would encourage you to read instructions before use.

Do I need to rehydrate the yeast before pitching?

Typically, dry yeasts do not need to be rehydrated before use and can be pitched directly into our fermenters. However, some brewers prefer to rehydrate dry yeasts as they think it speeds up the start of fermentation.

How do I rehydrate dry yeast?

To rehydrate yeast, simply add around 300ml of lukewarm water to a sanitised conatainer, and add the content of the packet then cover with a layer of tin foil. You will notice that after an hour or so, the yeast will start to buble and activate.

Storage Recommendation

How do I store my dry yeast?

Store in the fridge or dry and cool place.

How long can I store my dry yeast for?

Dry yeast can be stored for extended periods of time. Please refer to the package for the best before date.

More Information

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