Ec-1118 Wine Yeast 5G - Saccharomyces Bayanus
Lallemand Yeast Ec-1118 Wine Yeast 5G - Saccharomyces Bayanus
EC-1118 is one of the most widely used yeasts in the world. The fermentation characteristics of the EC-1118, extremely low production of foam, volatile acid and hydrogen sulfide (H2S), make this strain an excellent choice. This strain ferments well over a very wide temperature range, from 10 to...
EC-1118 is one of the most widely used yeasts in the world. The fermentation characteristics of the EC-1118, extremely low production of foam, volatile acid and hydrogen sulfide (H2S), make this strain an excellent choice. This strain ferments well over a very wide temperature range, from 10 to 30C high alcohol tolerance. Good flocculation. The EC-1118 strain is recommended for all types of wines, including sparkling, and late harvest wines and cider. It may also be used to restart stuck fermentations .An excellent choice for champagnes and late harvest wines. Also a very good choice for dry whites.
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LALLEMAND YEAST DATA YEAST SUGGESTIONS – Use 25 g of yeast per 100 L |
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PURPOSE |
STYLE |
YEAST |
ALCOHOL TOLERANCE |
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All- Rounder |
All wines, cider, fruit wines etc. |
LALVIN EC1118TM |
18% |
The benchmark for yeast able to ferment in challenging conditions. Neutral and respects the fruit |
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Red Wines |
LALVIN Rhone 2226TM |
18% |
Excellent yeast for premium red wines – great mouthfeel and structure. Ideal in very ripe fruit. |
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Shiraz |
Fruity and soft |
PERSYTM |
16% |
Low / no H2S producer – creates soft and fruit driven wines. |
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Structural |
LALVIN CLOSTM |
17% |
Robust and reliable – gives great fruit flavours, adds complexity and structure. |
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Cabernet Sauvignon |
Fruity and soft |
PERSYTM |
16% |
Low / no H2S producer – creates soft and fruit driven wines. |
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Structural |
LALVIN Black PearlTM |
16% |
Creates wines with dark fruit flavours with great mouthfeel. |
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Pinot Noir |
Premium |
LALVIN RC212TM |
16% |
The benchmark for Pinot Noir |
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Other / Alternative Red Varieties |
Premium |
LALVIN CLOSTM |
17% |
Robust and reliable – gives great fruit flavours and adds complexity. Great for all alternative varieties |
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White Wine |
Best Seller |
LALVIN QA23TM |
15% |
Highest selling white wine strain |
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YEAST REHYDRATION AND FERMENTATION NUTRITION GUIDELINES |
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Yeast Rehydration Nutrient |
GO-FERM Sterol FlashTM |
Use 30 g/100 L |
CALCULATIONS • Determine how much juice is to be fermented (eg. 400 L) (eg. GSF dose 30 g/100 L = 120 g of GSF for 400 L) (20 x weight of yeast = 2000 mL (2 L) for 400 L of water) INSTRUCTIONS FOR REHYDRATION OF YEAST • Add chlorine free water to a bucket. Ensure water is more than 15° C. • Add GO-FERM Sterol FlashTM and mix |
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Fermentation Nutrient |
Fermaid ATTM |
2 x 20 g/100 L adds |
First addition at the start of fermentation. Second addition 1/3rd through fermentation. |
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Fermaid OTM |
2 x 20 g/100 L adds |
First addition at the start of fermentation. Second addition 1/3rd through fermentation. |
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Difficult conditions |
ResKueTM |
Cell Walls Add 1 x 300 ppm |
To be used if the fermentation rate starts to slow down. ResKue will detoxify the ferment, allowing the yeast to finish fermenting. |
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MALOLACTIC FERMENTATION (MLF) |
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PURPOSE |
STYLE |
YEAST |
ALCOHOL TOLERANCE |
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ALL varieties |
Best Seller |
LALVIN VP41TM |
17% |
Highest selling, most robust and reliable strain for malolactic fermentation |
Ec-1118 Wine Yeast 5G - Saccharomyces Bayanus
