Craft A Brew - Lalvin EC-1118 Wine Yeast - Neutral Dry Wine Yeast [5 Pack] Review (2026)

What EC-1118 is

Lalvin EC-1118 is a widely used dry wine yeast strain, and manufacturer information describes it as fermenting cleanly and vigorously with a neutral flavor profile, meaning it does not add strong yeast-derived aromas or flavors of its own and instead lets the fruit or juice character lead the finished wine. It is commonly used across red and white wines, sparkling wines, ciders and hard seltzers, which is why it shows up in general-purpose yeast lineups rather than being limited to one style. Craft A Brew packages this specific strain in individual sachets sized to match its smaller batch kits and general home fermenting use.

Fermentation range and tolerance

Manufacturer data for EC-1118 lists a fermentation temperature range of about 50 to 86F, one of the widest ranges among common wine yeast strains, which gives a home winemaker more flexibility on where a fermentation can sit without stalling. The same data lists an alcohol tolerance of up to 18 percent, meaning the yeast can keep fermenting in high-sugar musts well past the point where many other yeast strains would stop, part of why it is also used to restart stuck fermentations that other yeasts left unfinished partway through the process.

Batch size and pack count

Each sachet is sized to ferment roughly a 1 to 6 gallon batch, based on manufacturer usage guidance for this strain, so this 5-pack covers five separate batches within that range rather than being extra yeast for one larger batch. That makes it a practical way to buy yeast once for several small batches over a season instead of ordering a single sachet each time, though the packaging in this specific listing does not state the exact gram weight of each sachet on the product title itself. Other retailers selling the same EC-1118 strain commonly list it in 5 gram sachets, which is the standard size used across most home fermenting brands for this yeast.

Rehydration and stabilizing

Manufacturer instructions call for rehydrating the dry yeast in about 50 milliliters of water at 95 to 98.6F, stirring gently, then waiting about 20 minutes before pitching it into the must, rather than sprinkling it directly onto the liquid. Because EC-1118 ferments efficiently and tolerates high alcohol, it will typically ferment available sugar down to dryness unless a winemaker deliberately stops fermentation early and stabilizes the wine, so anyone planning a sweeter finished wine needs to back-sweeten and stabilize after fermentation rather than count on leftover sugar. Potassium sorbate combined with sulfite is the common way home winemakers stabilize a wine before back-sweetening, and neither is included in this yeast listing.

Who should buy it

This 5-pack fits home winemakers, cider makers or mead makers running several small batches, from 1 to 6 gallons each, who want a dependable, neutral yeast that will not add its own flavor to the finished product. It also suits anyone who wants backup yeast on hand for restarting a stuck fermentation, since EC-1118 is a common choice for that job. It is a less useful pick for someone brewing beer, since this is a wine yeast strain, or for someone who wants a sweet finished wine without a separate stabilizing step afterward, since that step is not optional if any residual sweetness is the goal.

Frequently asked questions