Champagne Yeast for Sparkling, White & Reliable Ferments

Lalvin EC-1118, also known as “Prise de Mousse,” is one of the most reliable and widely used wine yeasts worldwide. Originally isolated in the Champagne region of France, it is prized for its strong fermentation performance, high alcohol tolerance, and clean, neutral flavor profile. EC-1118 is the go-to choice for sparkling wines, but is equally at home in white, red, fruit wines, and ciders.

Fermentation Notes

• Alcohol Tolerance: up to ~18%
• Temperature Range: 45–95°F (7–35°C)
• Fermentation Speed: very fast and steady
• Nutrient Needs: low to moderate

Flavor & Aroma

• Clean, neutral profile that highlights fruit character
• Dry, crisp finish
• Low sulfur production for a clean ferment

Best Uses

• Sparkling wines (traditional method or force-carbonated)
• White wines
• Red wines needing a reliable ferment to dryness
• Cider and fruit wines
• Restarting stuck fermentations

Winemaker Tips

• Ferments well across a wide temperature range — highly versatile.
• Ideal as a “rescue yeast” when fermentation slows or stalls.
• Use when a clean, neutral fermentation profile is desired.