- For: White wine/Rosé wine/Red wine/Cider (including sparkling)
- Typical dosage: 25-30g/100 litre
A excellent Lalvin® yeast especially suited to the secondary fermentation of sparkling wines and ciders, developed by Lallemand, a leading producer of yeasts.
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.
This yeast can also be used for country wines. Dominic Rivard, consultant fruit winemaker stated in an online article for Wine Maker about country wine yeasts: 'EC118: A good all around yeast, especially with wines with low pH or starting the ferment at low temperatures. If you need the fruit wine to ferment to a very dry level ... this is the yeast to use.'
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Please see the Yeasts category in Catalogue for our full range of yeasts & yeast nutrients.
Please see the Tanks category for our range of fermentation tanks.
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