Yeast guide

Lalvin EC-1118

EC-1118 is the workhorse. A champagne yeast that ferments fast, clean and almost regardless of conditions: cool, warm, low nutrients, high alcohol, it just gets on with it. When people say a yeast is bulletproof, this is the one they mean.

10 to 30°C

Ferments at

18% ABV

Alcohol tolerance

Lallemand

Maker

What it's like

The trade is character: EC-1118 is neutral, so what you taste is the fruit or honey rather than the yeast, and it will happily ferment absolutely everything to bone dry. That neutrality is a feature for sparkling drinks and a strong base you plan to sweeten back, less so if you want the yeast to add complexity.

Its 18% tolerance and competitive nature also make it the standard choice for restarting a stuck fermentation. If a batch has given up and nutrient plus warmth has not fixed it, a fresh sachet of EC-1118 usually will.

Use it for

Sparkling brews, strong meads, restarting stuck ferments. Our recipes often list it as the alternative to 71B: pick it when strength, fizz or reliability matter more than added character.

Plan the batch: honey for a mead, sugar for a wine, then ABV from your readings. All free.