Lalvin EC-1118 Champagne Yeast 5g
Lahti: In stock
Product code: 2109000
Price:
3,90
€
390
EC-1118 is suitable for all winetypes, also for Sparkling wine and Cider. Lalvin EC-1118 has been selected in a famous sparkling wine region for its excellent properties in producing sparkling base wine as well as “in-bottle” secondary fermentation.
It is very resistant to osmotic pressure. Lalvin EC-1118 is known for its robust and reliable fermentation kinetics. Its sensory contribution is considered neutral as it gives very little sensory contribution to the wine. It is used extensively in the world for the production of both white and red wines.
FAVOURITE YEAST OF CIDER MAKERS
-High Alcohol tolerance, up to 18%.
-Short lag phase
-High fermenting in wide pH-range
-Wide fermentation temperature range: 10-30°C (optimal 15-25ºC)
It is very resistant to osmotic pressure. Lalvin EC-1118 is known for its robust and reliable fermentation kinetics. Its sensory contribution is considered neutral as it gives very little sensory contribution to the wine. It is used extensively in the world for the production of both white and red wines.
FAVOURITE YEAST OF CIDER MAKERS
-High Alcohol tolerance, up to 18%.
-Short lag phase
-High fermenting in wide pH-range
-Wide fermentation temperature range: 10-30°C (optimal 15-25ºC)
Dosage
Primary fermentation: White Wine, Red Wine and Rosé 2,5g-4g/10litres
Secondary fermentation in bottle: 5g/10litres
Restart: 4g/10litres
1. Rehydrate the yeast in 50ml of water, at a temperature between 35 - 37°C (95 - 98.6°F).
2. Stir gently to dissolve and wait for 20 minutes.
3. Add to the must. The temperature difference between the must to be inoculated and the rehydration
medium should never be greater than 10°C (if any doubt, please contact your supplier or Lallemand).
4. The total duration of rehydration should not exceed 45 minutes.
5. Always rehydrate the yeast in a clean container.
6. Rehydration in the must is not advisable.
Primary fermentation: White Wine, Red Wine and Rosé 2,5g-4g/10litres
Secondary fermentation in bottle: 5g/10litres
Restart: 4g/10litres
1. Rehydrate the yeast in 50ml of water, at a temperature between 35 - 37°C (95 - 98.6°F).
2. Stir gently to dissolve and wait for 20 minutes.
3. Add to the must. The temperature difference between the must to be inoculated and the rehydration
medium should never be greater than 10°C (if any doubt, please contact your supplier or Lallemand).
4. The total duration of rehydration should not exceed 45 minutes.
5. Always rehydrate the yeast in a clean container.
6. Rehydration in the must is not advisable.
Review this product
This product has not yet been reviewed.
