Prise de Mousse Wine Yeast
| Brand: | Lallemand |
|---|---|
| Type: | Yeast |
| Packet: | Dry |
| Species: | Saccharomyces cerevisiae var. bayanus |
| Comparison | Compare with other yeast |
Description
Lalvin EC-1118 is the perfect yeast for sparkling, fruity wines or to make cider. Ideal for low temperature fermentation and fast fermentation. Lalvin EC-1118 (AKA Prise de Mousse / Saccharomyces bayanus) Champagne yeast is a low foaming, vigorous and fast fermenter good for both reds and whites. It is also ideal for ciders and sparkling wines. A very competitive yeast that will inhibit wild yeasts. It will restart stuck fermentations because of good alcohol and sulfite tolerance. EC-1118 yeast is a very neutral strain that will have very little effect on the varietal character of the grape. A popular strain that ferments fully and flocculates well producing compact lees. Good for cooler fermentations. Champagne, dry reds, whites, ciders and sparkling.
#neutral
Brewing Properties of Prise de Mousse Wine Yeast
The functional properties of brewing yeasts have a direct impact on the performance, quality and economics of the resulting beer.
| Alcohol Tolerance The alcohol tolerance determines the ABV at which yeast cells go dormant and stop fermenting. |
18% |
|---|---|
| Attenuation Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity. |
High% |
| Flocculation Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear. |
Medium-High |
| Optimal Temperature The optimal temperature is the range in which the yeast performs best without putting off any off-flavors. Pitching the yeast into wort usually happens at the low end of the temperature range. |
50-86° F (10-30° C) |
Common Beer Styles using Prise de Mousse Wine Yeast
These are the most popular beer styles that make use of the Prise de Mousse Wine Yeast yeast:
Wine, Cider & Champagne
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