Lalvin EC-1118 wine yeast is a reliable 5 g sachet for home winemakers producing sparkling, white or red wines. Known for strong fermentation kinetics, osmotic-pressure resistance and a neutral sensory contribution, it helps the wine’s character remain at the forefront.
At a glance
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Yeast: Lalvin EC-1118
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Pack size: 5 g (0.176 oz)
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Use: Sparkling base wines, in-bottle secondary fermentation, white wines and red wines
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Alcohol tolerance: Up to 18% v/v
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Recommended dosage: One 5 g sachet for 4.5–23 L of wine
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Storage: Dry conditions at 4–15°C
Why winemakers choose it
- Designed for sparkling base wines and secondary fermentation in the bottle.
- Resists osmotic pressure and offers robust, dependable fermentation.
- Provides reliable fermentation kinetics across a range of wine styles.
- Has minimal sensory impact, helping preserve the wine’s natural flavour and aroma.
- Suitable for both white and red wines, with alcohol tolerance up to 18% v/v.
How to use
- Rehydrate the 5 g sachet in 50 ml of water at 35–37°C for 20 minutes.
- Gradually acclimatize the rehydrated yeast with the must.
- Use one sachet for 4.5–23 L of wine.
Frequently asked questions
What is Lalvin EC-1118 wine yeast used for?
It is used for sparkling base wines, in-bottle secondary fermentation, and the fermentation of white and red wines.
How much wine does one 5 g sachet ferment?
One 5 g sachet is recommended for 4.5–23 L of wine.
How do I rehydrate Lalvin EC-1118?
Rehydrate it in 50 ml of water at 35–37°C for 20 minutes, then gradually acclimatize it with the must.
How should I store Lalvin EC-1118?
Store the yeast in dry conditions between 4 and 15°C. Short periods at room temperature during transit are acceptable.
