Best For: 
  • Dry Wines, where no residual sugar is wanted
  • High-alcohol and port strength wines and Mead.
  • Champagne
  • Chardonnay
The original Prise de Mousse -- Lalvin EC-1118 is the original and is good for barrel fermentations. It ferments well at low temperatures and flocculates well with very compact lees. Under low nutrients conditions, Lalvin EC-1118 produces a lot of SO2 More than 30 ppm (sulphites) and as a result can inhibit malolactic fermentation. It is classified as a Saccharomyces cerevisiae bayanus.


Tell us what you think!