Lalvin EC-1118 vs Lalvin DV10: which to use
Lalvin EC-1118: Lallemand · Lalvin DV10: 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 DV10: Lallemand |
|---|---|
| Lalvin EC-1118 temperature | 10 to 30 C (50 to 86 F) |
| Lalvin DV10 temperature | 10 to 35 C (50 to 95 F) |
| Lalvin EC-1118 attenuation | ferments to dryness (near-total sugar conversion) |
| Lalvin DV10 attenuation | ferments to dryness |
| Lalvin EC-1118 alcohol tolerance | 18 % ABV |
| Lalvin DV10 alcohol tolerance | 18 % ABV |
| Lalvin EC-1118 flocculation | compacts to a firm lees |
| Lalvin DV10 flocculation | compacts firmly |
Notes
Both are neutral bayanus champagne strains tolerating 18% alcohol, but DV10 handles low pH and cold ferments even better.
Choose EC-1118 as the ubiquitous all-purpose sparkling and rescue strain.
Choose DV10 for a very cold or very low-pH must, or a demanding sparkling base.
The strains in full
Sources: Lallemand Lalvin EC-1118 Technical Data Sheet · Lallemand Oenology Yeast Quick Reference Chart (alcohol tolerance and temperature limits)