Lalvin EC-1118 was selected in the Champagne region for its excellent properties in producing base wine for Champagne as well as “in-bottle” secondary fermentation.
A yeast selected in the Champagne region for its excellent properties in producing base wine for Champagne as well as “in-bottle” secondary fermentation. Lalvin EC 1118 is known for its robust and reliable fermentation kinetics. Its sensory contribution is considered neutral, as it gives very little yeast sensory contribution to the wine. It is used extensively in the world for the production both white and red wines.
Fermentation Temperature: 10 - 30°C
Alcohol Tolerance: 18% ABV
0.25g/L of Active Dried Yeast
0.30g/L of Go-Ferm Protect Evolution
Nitrogen source from the Fermaid range
Procedure for 20L Ferment:
1) Add 6g of Go-Ferm Protect Evolution to 120mL of 40-43°C clean, chlorine free water. Stir until an homogenous suspension free of lumps is achieved.
2) When the temperature of this suspension is between 35-40°C (95-104°F), sprinkle 5g of yeast slowly and evenly onto the surface of the water, whilst gently stirring. Ensure any clumps are dispersed.
3) Allow to stand for 20 minutes before further gently mixing.
4) Mix the rehydrated yeast with a little juice, gradually adjusting the yeast suspension temperature to within 5-10°C of the juice/must temperature.
5) Inoculate into the must.