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WINE YEASTS

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StoreFront / Wine Making / Wine Yeasts / Lalvin #EC-1118 Champagne Wine Yeast

Lalvin #EC-1118 Champagne Wine Yeast

Lalvin Premium Grade Champagne Yeast - 5 gram packet. Very neutral flavor. It ferments well at low temperatures, flocculates (settles out) well, producing very compact lees. Ferment at 45-90 deg F. Often called Prise de Mousse yeast

In Stock

Price: $1.10

SKU:	L51
Shipping Weight:	0.05 lb.

SummaryCUSTOMER QUESTIONSDetails

Low foam production and very low sulphur production and high alcohol tolerance make it a good all around yeast strain and great for sparkling wines. Also great for carbonating sodas. Very compact sediment and neutral flavor. Also good for cider wines and stuck fermentations. One pack is good for 5 gallons of must or 4 gallons of soda.

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8/3/2009 -- Most of the yeasts I see advertised have some kind of a number after it. This one doesn't, it lists "Montrachet" and "Cote de Blancs". Are there those numbers (which I assume are related to the strain of the yeast?) associated with these two types? Ultimately I'm looking for a user friendly for all alcohol purpose (not making bread) generic yeast that I can purchase in "bulk" . . .

3/14/2008 -- What is the attenuation of EC - 1118 dry Champagne Yeast

1/26/2008 -- I live about an hour (if traffic is good) from the address on your website. Do you have an actual store or is everything here based solely online?

11/11/2007 -- question about EC-1118! alcohol tolerance? % resistance to free SO2? % Please give me a answer. thnak you!!

10/24/2007 -- Is there a great risk to creating vinegar from raw unfermented juice that has been exposed to air (before placing in the clean carboy), or do you need to have alcohol/wine in progress (plus O2) before vinegar is possible? i learn the most from Q&A here, thanks.

10/24/2007 -- HI! i'm making a cider free of any chemicals (SO4) and currently have a fierce fermentation from wild yeast. I would like to add a champagne yeast to insure a solid finish. In your opinion, when is a good time to do this?: ASAP, during the first racking, or when the wild yeast stops? How do you feel about mixing yeasts in general? Thanks, as always.

1/20/2007 -- HELP! I'm trying to make a higher gravity wine from organic cherry concentrate. I added sugar gradually over during primary, taking gravity measurments each time and measuring the total movement across the scale. I've calculated that I'm at about 15.3% right now. Here's my problem: I added more sugar, dissolved in cherry juice, once too often and now my yeast (Montrachet) has run out of gas. . . .

8/8/2006 -- Could I use champagne yeast with beer?

2/11/2006 -- I'm making a peach wine, would EC-118 be a good yeast to use for my batch of wine?

12/15/2005 -- What is the difference with all the yeasts? Can Fleischmanns active dry yeast work?

8/3/2005 -- can i use this yeast to make honey- wine (met) thanks

6/17/2005 -- Im doing pineapple wine using only peels not the juice.I want to know if I can use Lelvin 1118.How long it will take to get sample to South Africa.

9/8/2004 -- I recently crushed 8 cases of zinfandel grapes and added & mixed-in campden tablets to the "must". I then pitched my yeast. Should I have waited a day to pitch the yeast? Will the campden tablets kill off the pitched yeast?

11/24/2003 -- Just prior to adding the yeast when making an 8 gallon batch of applecider wine, I noticed the package read "good up to 5 gallons". I wasn't able to add a 2nd package until now (48 hours after original package was added). Do you think I'll be ok? Any recommendations at this point?

11/8/2003 -- What kind of wine yeast should I use for....(berries, apples, white wines, reds, etc etc etc)

11/7/2003 -- What is the best yeast for making apple wine? I plan to use apple juice.

9/12/2003 -- WHAT IS THE BEST YEAST TO MAKE A SWEET WINE LIKE A GERMAN ASSLEASE AND CAN A WINE BATCH SOUR?

9/7/2003 -- How long will it take for me to receive a shipment of yeast. Them there grapes won't wait!

9/1/2003 -- This is the first year I'm trying to make wine from Cabernet Franc, any suggestions which strain of yeast to use for this varietal. A wine maker suggested Prise de Mousse, but I'm also reading about Pasteur Red.

8/17/2003 -- If each packet of yeast is sufficient for 5 gallons of wine, would i use one fifth of the packet to make one gallon of wine? What would happen if i use the entire packet to make one gallon? How can i get my wine to have a higher alcohol content?

8/17/2003 -- Is this the proper champagne wine yeast to use in making home rootbeer? If not what is? I was told to use dry ice or champagne yeast. If this is right , how do I use it and how much?

7/22/2003 -- I make white wine from bottled white grape juice. Pls. advise which wine yeast I should use.

7/8/2003 -- I want to make prickly pear wine (yeah cactus fruit!). What is the yeast recommeded for this wine?

6/29/2003 -- Can this yeast be used to make peach and watermelon wines, also fruits that can be bought fresh from the supermarkets.

6/17/2003 -- How many gallons of wine I can make with a single pack of this yeast? Actually I'm gonna making some wine out of berries and rhubarb. Do you suggest to use this yeast even for the all berries wine or do you suggest to use another kind of yeast?

6/3/2003 -- Is the Lalvin 1118 a good choice for the secondary fermentation of champagne in the bottle? If not, what do you suggest?

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Price Details

Qty	Unit Price
1 - 24	$1.10
25 +	$0.99