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Prise de Mousse Wine Yeast Yeast from Lallemand

Prise de Mousse Wine Yeast (EC-1118)

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From: Lallemand
Type: Yeast  •  Packet: Dry
Species: Saccharomyces cerevisiae var. bayanus

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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