Lalvin EC-1118 vs Lalvin 71B: which to use
Lalvin EC-1118: Lallemand · Lalvin 71B: LallemandThe two strains side by side on the numbers that decide it, and which to reach for.
Gauge readout
Attenuationferments to dryness (near-total sugar conversion)
Alcohol tolerance18 % ABV
Fermentation temp10 to 30 C (50 to 86 F)
Attenuation50%75%100%
Alcohol010%20% ABV
Temperature02040 C
Published data side by side
| Manufacturer | Lalvin EC-1118: Lallemand · Lalvin 71B: Lallemand |
|---|---|
| Lalvin EC-1118 temperature | 10 to 30 C (50 to 86 F) |
| Lalvin 71B temperature | 15 to 30 C (59 to 86 F) |
| Lalvin EC-1118 attenuation | ferments to dryness (near-total sugar conversion) |
| Lalvin 71B attenuation | ferments to dryness; can leave softer acidity |
| Lalvin EC-1118 alcohol tolerance | 18 % ABV |
| Lalvin 71B alcohol tolerance | 14 % ABV |
| Lalvin EC-1118 flocculation | compacts to a firm lees |
| Lalvin 71B flocculation | settles moderately |
Notes
EC-1118 is neutral and ferments to dryness at 18% tolerance; 71B softens acidity by metabolising malic acid and adds fruity ester at a modest 14% tolerance.
Choose EC-1118 for a clean, dry, strong wine or a restart.
Choose 71B for a rounder, softer fruit or country wine meant to be drunk young.
The strains in full
Sources: Lallemand Lalvin EC-1118 Technical Data Sheet · Lallemand Lalvin 71B product page · Lallemand Oenology Yeast Quick Reference Chart (alcohol tolerance and temperature limits)