Lalvin EC - 1118 125g All Purpose
Lallemand Yeast Lalvin EC - 1118 125g All Purpose
Robust, Reliable and Neutral. Useful for a wide range of applications, including wine and fruit cider fermentations. Excellent properties in producing base wine for sparkling wine as well as “in-bottle” secondary fermentation. 125 grams suitable for approx 400 litres. •...
Robust, Reliable and Neutral. Useful for a wide range of applications, including wine and fruit cider fermentations. Excellent properties in producing base wine for sparkling wine as well as “in-bottle” secondary fermentation. 125 grams suitable for approx 400 litres.
• Recommended for white, rosé and red wine production. Highly recommended for secondary fermentation.
• Desirable fermentation temperature: 10-30°C.
• Alcohol tolerance 18% v/v *subject to fermentation conditions.
• Short lag phase and high fermentation vigour.
• Killer factor active.
• Low foam producer.
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LALLEMAND YEAST DATA YEAST SUGGESTIONS – Use 25 g of yeast per 100 L |
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PURPOSE |
STYLE |
YEAST |
ALCOHOL TOLERANCE |
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All- Rounder |
All wines, cider, fruit wines etc. |
LALVIN EC1118TM |
18% |
The benchmark for yeast able to ferment in challenging conditions. Neutral and respects the fruit |
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Red Wines |
LALVIN Rhone 2226TM |
18% |
Excellent yeast for premium red wines – great mouthfeel and structure. Ideal in very ripe fruit. |
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Shiraz |
Fruity and soft |
PERSYTM |
16% |
Low / no H2S producer – creates soft and fruit driven wines. |
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Structural |
LALVIN CLOSTM |
17% |
Robust and reliable – gives great fruit flavours, adds complexity and structure. |
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Cabernet Sauvignon |
Fruity and soft |
PERSYTM |
16% |
Low / no H2S producer – creates soft and fruit driven wines. |
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Structural |
LALVIN Black PearlTM |
16% |
Creates wines with dark fruit flavours with great mouthfeel. |
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Pinot Noir |
Premium |
LALVIN RC212TM |
16% |
The benchmark for Pinot Noir |
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Other / Alternative Red Varieties |
Premium |
LALVIN CLOSTM |
17% |
Robust and reliable – gives great fruit flavours and adds complexity. Great for all alternative varieties |
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White Wine |
Best Seller |
LALVIN QA23TM |
15% |
Highest selling white wine strain |
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YEAST REHYDRATION AND FERMENTATION NUTRITION GUIDELINES |
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Yeast Rehydration Nutrient |
GO-FERM Sterol FlashTM |
Use 30 g/100 L |
CALCULATIONS • Determine how much juice is to be fermented (eg. 400 L) (eg. GSF dose 30 g/100 L = 120 g of GSF for 400 L) (20 x weight of yeast = 2000 mL (2 L) for 400 L of water) INSTRUCTIONS FOR REHYDRATION OF YEAST • Add chlorine free water to a bucket. Ensure water is more than 15° C. • Add GO-FERM Sterol FlashTM and mix |
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Fermentation Nutrient |
Fermaid ATTM |
2 x 20 g/100 L adds |
First addition at the start of fermentation. Second addition 1/3rd through fermentation. |
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Fermaid OTM |
2 x 20 g/100 L adds |
First addition at the start of fermentation. Second addition 1/3rd through fermentation. |
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Difficult conditions |
ResKueTM |
Cell Walls Add 1 x 300 ppm |
To be used if the fermentation rate starts to slow down. ResKue will detoxify the ferment, allowing the yeast to finish fermenting. |
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MALOLACTIC FERMENTATION (MLF) |
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PURPOSE |
STYLE |
YEAST |
ALCOHOL TOLERANCE |
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ALL varieties |
Best Seller |
LALVIN VP41TM |
17% |
Highest selling, most robust and reliable strain for malolactic fermentation |
Lalvin EC - 1118 125g All Purpose
