Yeast Strain · Reference

Lalvin EC-1118: Alcohol Tolerance, Temperature & When to Use It

Lalvin EC-1118 is a neutral Champagne yeast that tolerates about 18% alcohol and ferments from 10–30°C. Specs, how much to use, what it does to flavour, and when to choose it for mead, wine, cider and stuck ferments.

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Updated October 2026 · 6 min read

Lalvin EC-1118, sold as “Prise de Mousse”, is the workhorse dry yeast of home winemaking. It was selected for Champagne, where it has to ferment a second time inside the bottle under pressure and high alcohol, which is why it is so tolerant and so reliable. It adds very little flavour of its own, ferments almost anything to dryness, and is the standard choice for rescuing a stalled batch.

EC-1118 specs

~18% alcohol tolerance
10–30°C fermentation range (50–86°F)
5 g one packet for up to ~23 L / 5 gal
PropertyEC-1118
SpeciesSaccharomyces cerevisiae (bayanus type)
FlavourNeutral, clean, dry
Nitrogen demandLow
FoamLow
Competitive (killer) factorYes: it can suppress other yeasts in the same must
Typical usesDry and sparkling wines and meads, cider, fruit wines, restarting stuck ferments
Small yeast nutrient doses portioned beside a precision scale and honey must

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Calculate TOSNA and BOMM nutrient additions for healthy yeast fermentation. Enter batch size and OG to get your schedule.

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When to choose EC-1118

Strong or dry meads and wines it ferments high-gravity musts that would stall a 14% yeast.
Sparkling wine, mead and cider it is built for bottle fermentation under pressure.
Unreliable conditions its wide temperature range and low nutrient needs make it forgiving.
Stuck fermentations the standard restart yeast once you have fixed the cause.
When not to use it If you want a fruity, aromatic or naturally sweet mead, EC-1118 can strip delicate honey aromas and ferment past your target. Choose 71B, D47 or a sweet mead yeast instead.

How to use it

  1. 1
    Rehydrate Sprinkle the yeast into about 50 ml of 35–40°C water, leave 15–20 minutes, then stir.
  2. 2
    Temper Add a little must to the yeast slurry to bring it within about 10°C of the batch temperature.
  3. 3
    Pitch and feed Stir it into the must. For mead, follow a staggered nutrient schedule even though EC-1118 is not demanding.
  4. 4
    Ferment cool Around 15–20°C gives the cleanest flavour. Expect a vigorous start within a day.

Compare it with other strains in the yeast strain chart and the best yeast for mead guide. To estimate the strength it will reach, use the ABV calculator.

FAQ

Frequently asked questions

What is the alcohol tolerance of EC-1118?
About 18% ABV. With good nutrition and step-feeding, it can sometimes push a little higher, but plan on around 18% as the ceiling.
What temperature does EC-1118 ferment at?
It ferments from about 10–30°C (50–86°F). Around 15–20°C gives the cleanest result; warmer is faster but can produce harsher alcohol.
Is EC-1118 good for mead?
It is good when you want a strong, dry or sparkling mead, or when you need a ferment to finish reliably. Because it is neutral and ferments everything, it can strip delicate honey aromas, so many meadmakers prefer 71B or D47 for flavour-forward meads.
How much EC-1118 do I use?
One 5 g packet for up to about 23 L (5 US gallons). For a 1-gallon batch you can use the whole packet or about a quarter of it; more yeast mainly gives a faster, more reliable start.
Can EC-1118 restart a stuck fermentation?
Yes, it is the usual choice. Build a small starter by acclimatising rehydrated yeast to the stuck wine or mead in stages before adding it to the full batch, and fix the cause (nutrients or temperature) at the same time.
Will EC-1118 leave my mead sweet?
Rarely. It usually ferments to dryness unless the starting gravity is above what 18% can consume. To finish sweet, stabilize and backsweeten, or choose a lower-tolerance yeast.
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