Lalvin EC 1118 (AKA Prise de Mousse / Saccharomyces bayanus) Champagne yeast is a low foaming, vigorous and fast fermenter good for both reds and whites. It is also ideal for ciders and sparkling wines. A very competitive yeast that will inhibit wild yeasts. It will restart stuck fermentations because of good alcohol and sulfite tolerance. EC 1118 yeast is a very neutral strain that will have very little effect on the varietal character of the grape. A popular strain that ferments fully and flocculates well producing compact lees. Good for cool fermentations. Champagne, dry reds, whites, ciders and sparkling. 7-35° C, alcohol tolerance 18%. Also popular for fermenting meads and perry.
Optimum Fermentation Temp: 10-30°C
Dosage: 20 to 40g/hl (0.2 to 0.4g per litre)