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Champagne Yeast for Sparkling, White & Reliable Ferments

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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.

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EC-1118 Fermentation Notes

\nAlcohol Tolerance: up to ~18%
\nTemperature Range: 45–95°F (7–35°C)
\nFermentation Speed: very fast and steady
\nNutrient Needs: low to moderate

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EC-1118 Flavor & Aroma

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

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EC-1118 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

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EC-1118 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.

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Lalvin EC-1118 Prise de Mousse Wine Yeast

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