The champion of challenging fermentations — Lalvin EC-1118 powers through anything from high-sugar musts to stuck ferments to sparkling wine conditioning.
Lalvin EC-1118 (also known as Champagne yeast or Prise de Mousse) is one of the most reliable and versatile wine yeasts available. It ferments strongly across a wide temperature range, tolerates high alcohol levels (up to 18%), produces minimal volatile acidity, and leaves wines completely dry. Ideal for sparkling wine secondary fermentation, late harvest wines, high-gravity fruit wines, and restarting stuck fermentations.
- Strain: Saccharomyces cerevisiae EC-1118
- Weight: 5 g
- Alcohol tolerance: up to 18%
- Temperature range: 10–30°C
- Fermentation character: strong, neutral, very dry
- Applications: sparkling wine, late harvest, stuck fermentation rescue
Winemaker's Tip: EC-1118 is a competition killer — if you pitch it into a fermenter where another yeast is struggling, EC-1118 will dominate quickly. Use it intentionally as a rescue yeast, not as a first choice when you want aromatic complexity.
See also: Lalvin 71B for aromatic whites and Lalvin K1-V1116 for fruit-forward styles.