Lalvin EC-1118 Wine Yeast

Lalvin EC-1118 is one of the most trusted strains in the winemaking world, a Saccharomyces cerevisiae (bayanus) yeast originally isolated in the Champagne region of France. Home winemakers and cider producers reach for this strain because of its remarkable reliability under difficult conditions, including high sugar musts, low pH, and cool fermentation temperatures. It is a true workhorse yeast, capable of completing fermentations that many other strains would struggle to finish, which makes it a favorite for dry whites, reds, sparkling wines, ciders, and even meads where a clean, vigorous fermentation is essential.

What sets EC-1118 apart is its exceptionally high alcohol tolerance, often cited at up to 18% ABV, along with its ability to ferment efficiently across a wide temperature range, from as low as 50°F up to around 86°F. This flexibility gives home vintners confidence that their batch will reach dryness without stalling, even when must conditions are less than ideal. The strain also produces very low levels of volatile acidity and foam, and it has minimal killer factor sensitivity, meaning it can outcompete wild yeasts and bacteria that might otherwise spoil a batch. Its neutral flavor profile allows the natural character of the fruit or grape variety to shine through, rather than imparting strong esters or off-flavors of its own.

Packaged in convenient dry sachets, Lalvin EC-1118 is easy to store, measure, and pitch, making it approachable for beginners while still meeting the demands of experienced winemakers producing competition-quality wines. It is commonly used for restarting stuck fermentations, for secondary fermentation in sparkling wine and pét-nat production, and for clearing out the last residual sugars in a dry style wine. Because of its clean finish and dependable performance, it has become a pantry staple in many home winemaking setups, trusted for everything from a simple batch of apple cider to a carefully crafted vintage intended for aging.