Name: S.cerevisiae (bayanus) strain EC1118
Producer: Gervin (Varietal C (gold label)), Lalvin (EC-1118 (Prise de Mousse))
Origin: Champagne, France
Used style: dry whites, sparkling, dessert, cider, apple, cranberry, hawthorn, cherry
other: worldwide - whites and rose
Ferment: vigorous
Temps: 5/7� to 35�C (39/45� to 95�F) (some say 10-25C), optimum 15C
Alcohol tolerance: High (18.5%), 16.5 to 17 g of sugar per % alcohol. Note sugar tolerance to 34 Brix (SG 2.450)
Foam: very low
Sediment: compact lees, good flocculation
SO2 tolerance: 25ppm?
Low nutrient tolerant: medium needs
Malolactic tolerant: no
H2S production: low
Flavor: Clean (neutral)
Other: competitive factor - good for stuck ferments, may be too competitive for MLF bacteria