Lalvin EC-1118™
Champagne Yeast
Lallemand
Selected in a famous sparkling wine region for its excellent properties in producing sparkling base wine as well as “in-bottle” secondary fermentation.
It is very resistant to osmotic pressure. It is known for its robust & reliable fermentation kinetics. Its sensory contribution is considered neutral as it gives very little sensory contribution to the wine. It is used extensively in the world for the production of both white & red wines. Also great for Ginger Beer, Mead & Cider Fermentations.
Saccharomyces cerevisiae var cerevisiae (Ex bayanus)
Typical analysis (in compliance with OIV codex):
Viable yeast > 1010 CFU/g
Dry matter > 92 %
DOSAGE RATE: 1 x 5g sachet for 4.5 – 23L
1. Rehydrate the yeast in 50ml of water, at a temperature between 35-37°C (95-98.6°F).
2. Dissolve by gently stirring and wait for 20 minutes.
3. Add the must. The difference in temperature between the must to be inoculated and the rehydration medium should not be higher than 10°C (if necessary, acclimatize the temperature of the medium by slowly adding must).
4. The total rehydration time should not exceed 45 minutes.
5. It is crucial that a clean container is used to rehydrate the yeast.
6. Rehydration in must is not recommended.
