Lalvin EC-1118 yeast: temperature, attenuation and alcohol tolerance
Lallemand (dry wine yeast)The published Lallemand data for Lalvin EC-1118, the styles it suits, and what to use if you cannot get it.
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 technical data
| Manufacturer | Lallemand (dry wine yeast) |
|---|---|
| Species | Saccharomyces cerevisiae var. bayanus |
| Fermentation temperature | 10 to 30 C (50 to 86 F) |
| Apparent attenuation | ferments to dryness (near-total sugar conversion) |
| Alcohol tolerance | 18 % ABV |
| Flocculation | compacts to a firm lees |
Notes
Recommended for Sparkling wine, cider, mead, hard seltzer, restarting stuck ferments.
Character: Clean and neutral, low foam, low volatile acid; short lag, high vigour.
The champagne strain. An 18% alcohol tolerance and a strong, low-nutrient-demand ferment make it the standard rescue yeast for a stuck wine or mead and the base for sparkling and high-alcohol work. Its neutrality and vigour can also strip delicate aromatics, so it is a poor choice for an aromatic white where you want the yeast to add character.
Substitutes and styles
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