{"product_id":"lalvin-ec1118-prise-de-mousse-dry-wine-yeast","title":"Lalvin EC-1118 (Prise de Mousse) | Dry Wine Yeast","description":"\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tLalvin EC1118 is a fermentation workhorse, ideal for any application requiring strong performance, high alcohol tolerance, and minimal flavor interference\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tIts reliability under stress makes it a staple in both home and commercial fermentations where consistency is critical\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tVersatile, robust yeast for clean and complete fermentations\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\tLalvin EC1118 is a highly reliable and neutral yeast strain, originally isolated from the Champagne region. Renowned for its strong fermentation kinetics and high alcohol tolerance, EC1118 is widely used in sparkling wine production, secondary fermentations, ciders, fruit wines, and distillation mashes. Its clean fermentation profile ensures the preservation of varietal and fruit character, making it a staple for winemakers seeking consistency and purity.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eKey Features:\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eAlcohol Tolerance:\u003c\/strong\u003e Up to 18% v\/v, suitable for high-alcohol fermentations.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eFermentation Temperature Range: \u003c\/strong\u003e10–30°C (50–86°F), allowing flexibility across various fermentation conditions.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eKiller Factor:\u003c\/strong\u003e Killer positive, inhibiting many wild and sensitive yeast strains, aiding in maintaining fermentation dominance.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eNutrient Requirements: \u003c\/strong\u003eLow to moderate; benefits from complex nutrients in low-nitrogen musts or high-alcohol applications.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eFlocculation: \u003c\/strong\u003eLow to medium, resulting in compact lees and improved clarity.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eSO₂ Production: \u003c\/strong\u003eLow to moderate, minimizing the need for additional sulfur dioxide additions.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eH₂S Production:\u003c\/strong\u003e Low, reducing the risk of off-odors.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eFermentation Profile \u0026amp; Flavor Contribution\u003c\/strong\u003e\u003cbr\u003e\r\n\tEC1118 is prized for its neutral sensory impact, producing very few esters or higher alcohols. This clean profile allows the varietal character, terroir expression, or adjunct flavors (in cider or fruit fermentations) to shine through. It is known to minimize the perception of residual sweetness due to its ability to ferment to dryness even under stressful conditions.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\tWhile not typically chosen for aromatic complexity, EC1118 produces a subtle spectrum of fermentation-derived volatiles such as ethyl esters and low levels of isoamyl alcohol under certain conditions. It has low volatile acid production and is particularly good at suppressing undesirable wild microbes.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eApplications:\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eSparkling Wines \u0026amp; Traditional Method (Méthode Champenoise): \u003c\/strong\u003eDue to high pressure and alcohol tolerance.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eStuck Fermentations: \u003c\/strong\u003eExcellent restart yeast thanks to its resilience and killer activity.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eCiders:\u003c\/strong\u003e Clean fermenter that allows fruit expression and can handle cold temperatures.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eFruit Wines:\u003c\/strong\u003e Neutral character supports delicate fruit aromas without masking them.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eDistillation Ferments: \u003c\/strong\u003eHigh attenuation and ethanol yield.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eMead: \u003c\/strong\u003eStrong fermenter in low-nutrient environments when supplemented properly.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eBeer (Hybrid Styles):\u003c\/strong\u003e Occasionally used in brut-style beers or for attenuation of residual sugars in high-gravity ales.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eFlavor Profile:\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eNeutral Base: \u003c\/strong\u003eMinimal sensory contribution, allowing primary ingredients to dominate.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eEnhanced Freshness:\u003c\/strong\u003e May enhance the perception of dryness and freshness.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eClean Finish:\u003c\/strong\u003e Very low ester and fusel production, resulting in a crisp and reliable finish.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eUsage:\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eRehydration:\u003c\/strong\u003e Rehydrate in 10 times its weight of chlorine-free water at 35–40°C (95–104°F) for 15–20 minutes. Stir gently to avoid clumping.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003ePitch Rate:\u003c\/strong\u003e Use 0.2–0.4 grams per liter (1–1.5 grams per gallon) for optimal fermentation and flavor development.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eNutrient Addition: \u003c\/strong\u003eSupplement with yeast nutrient to enhance fermentation kinetics and prevent sluggish behavior, especially in high-sugar or low-nitrogen musts.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eFermentation Temperature: \u003c\/strong\u003eMaintain between 10°C and 30°C (50°F and 86°F) to optimize fermentation performance and preserve desired flavor profiles.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\tDownload the PDF\u003c\/p\u003e\r\n\u003cp\u003e\r\n\tDownload the PDF\u003c\/p\u003e\r\n","brand":"Lallemand\/Lalvin","offers":[{"title":"5 G","offer_id":51913888629025,"sku":"DYW54","price":1.89,"currency_code":"USD","in_stock":true},{"title":"8 g","offer_id":51913888661793,"sku":"DYW54A","price":2.49,"currency_code":"USD","in_stock":true},{"title":"80 g","offer_id":51913888694561,"sku":"DYW54B","price":13.69,"currency_code":"USD","in_stock":true},{"title":"500 g","offer_id":51913888727329,"sku":"DYW54C","price":44.99,"currency_code":"USD","in_stock":true},{"title":"10 kg","offer_id":51913888760097,"sku":"DYW54K","price":617.39,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/23213.png?v=1760678471","url":"https:\/\/morebeer.mom\/products\/lalvin-ec1118-prise-de-mousse-dry-wine-yeast","provider":"MoreBeer!","version":"1.0","type":"link"}