Lalvin EC-1118 Wine Yeast, 5 grams Review (2026)

Where this strain comes from

Lalvin EC-1118 is a Saccharomyces cerevisiae bayanus strain selected by the Institut Oenologique de Champagne in Epernay, France for producing sparkling base wine, and it is often called the original Prise de Mousse yeast. That Champagne pedigree gave it a reputation as a dependable workhorse for sparkling wine before winemakers started reaching for it well beyond that one style. It is now one of the most widely stocked wine yeast strains among home and commercial producers, used across white, red, sparkling, and fruit fermentations. This listing is a single 5 gram sachet, sized for one batch rather than a bulk pack for repeat brewing, which matters if this is a one-off project or a first attempt at winemaking.

Fermentation performance

The manufacturer lists an alcohol tolerance up to 18 percent and an optimal fermentation temperature of 50 to 86 degrees Fahrenheit, a wide window that gives some flexibility for home setups without climate control. EC-1118 is described as having a short lag phase and a fast, robust fermentation rate, which is part of why it handles tough or stuck fermentations well. It also has low nitrogen requirements, so it can push through musts that other strains might struggle with when nutrients are limited. Good flocculation is another listed trait, meaning the yeast settles into compact lees once fermentation finishes, which simplifies racking and reduces the sediment carried into the next stage.

Best uses

Lallemand markets EC-1118 for sparkling fermentations, late harvest wines, high Brix grapes, and cider, and also notes it works for mead and fruit cider fermentations thanks to its neutral profile that lets the fruit character come through rather than a yeast-driven flavor. That versatility is why it shows up in so many home winemaking and cider kits as a reliable default choice. It is a good fit for someone making a sparkling wine, a strong dessert wine from very ripe or high sugar fruit, or a straightforward batch of cider or mead where they want the base ingredient, not the yeast, to define the final flavor.

A note on sulfur dioxide and malolactic fermentation

One detail worth knowing before pitching this strain is that under low nutrient conditions EC-1118 can produce elevated sulfur dioxide, reported at up to 50 ppm, which may suppress malolactic fermentation if a winemaker is planning that secondary step. This is not a flaw so much as a characteristic to plan around: making sure the must has adequate nutrients reduces the risk, and anyone intending to follow primary fermentation with malolactic conversion should factor this into their yeast and nutrient choices. It is a fairly technical consideration that mostly matters for winemakers chasing a specific style rather than casual cider or mead makers.

Sachet size and value

This is a single 5 gram sachet, and Lallemand states one sachet is sized for roughly 3.3 to 6.6 US gallons, which covers a typical small batch of wine, cider, or mead. Buying one sachet at a time is the most expensive way to buy EC-1118 per gram, since multi-packs of 10, 20, or 100 sachets bring the per-unit cost down noticeably for anyone brewing more than once a year. For a single batch or a first attempt at using this strain, the individual sachet removes the need to buy in bulk and store unused yeast, trading a bit of value for convenience and freshness.

Frequently asked questions