White, red and rosé winemaking: 25 to 40 g/hl Secondary bottle fermentation: 50 g/hl To restart stuck fermentation: 40 g/hl Note: dosage range is based on the must sugar content and sanitary state of the grapes and winery.
How to use:
Re hydrate Lalvin EC-1118 in 5 times its weight of potable water at 40°C. Let stand for at least 20 minutes then gently stir occasionally to break up any clumps. Add to the must.
- The total rehydration duration should never exceed 45 minutes
- Avoid cold shocking the yeast. the temperature drop between the must to be inoculated and the rehydration medium should never be above 10°c (in case of doubt, please contact your supplier or Lallemand)
- It is essential to re-hydrate the yeast in a clean container.
- Initial rehydration in must is not advisable.
Technical Data Sheet: