LALVIN EC 1118 yeast is a specially selected dry active yeast strain of saccharomyces bayanus, which is used very reliably for the fermentation of white must and wine. In still wine, LALVIN EC 1118 yeast reinforces lemon flavors; in sparkling wine it tends to form green apple flavor or vegetative nuances. Particularly suitable grape varieties are Chardonnay, Pinot Blanc and light Pinot Gris.
Also popular for fermenting ciders and perry.
The optimum fermentation temperature is between 14 – 18 °C.
The minimum starting temperature is 12 °C.
The fermentation temperature should not exceed 30 °C.
Lower temperatures generally require higher dosage.
Use 25-40g per 100l for white wine
Use 20-30g per 100l for red wine
Use 30-50g per 100l for a stuck fermentation
Comes in a 125g pack.
Product of Canada
