Lalvin EC-1118
A robust, widely used strain with high alcohol tolerance and dependable fermentation. A useful choice for many fruit wines and difficult fermentations.
YEAST & FERMENTATION
Choose the yeast that suits the wine.
A practical guide to wine yeast strains, fermentation behaviour and the choices that can influence aroma, flavour and finished strength.
WHY YEAST MATTERS
More than just making alcohol.
Wine yeast converts fermentable sugar into alcohol and carbon dioxide, but different strains can also influence aroma, mouthfeel, fermentation speed and alcohol tolerance.
The same ingredient can therefore produce a noticeably different wine depending on the yeast and the conditions in which it ferments.
The simple version
Sugar → yeast → alcohol + carbon dioxide
Choose a suitable strain, keep the temperature sensible and give the yeast the nutrients and conditions it needs.
COMMON WINE YEASTS
A useful starting point
These are familiar commercial strains and useful general descriptions. Always follow the yeast manufacturer's current instructions.
Lalvin D47
Often chosen for white wines and mead where fuller mouthfeel and floral or honeyed character are wanted. Temperature control is important.
Lalvin QA23
Known for helping preserve fresh, aromatic character, particularly in white and fruit wines. Often associated with citrus and tropical notes.
Lalvin 71B
A fruity strain often used for rosé, young reds, fruit wines and mead. It can reduce some malic acid during fermentation.
Lalvin RC-212
Commonly selected for red wines where colour, berry character and structure are important.
Lalvin BM4x4
A multi-strain blend intended to encourage complexity, mouthfeel and fruit expression in richer wines.
CHOOSING A STRAIN
Match the yeast to the job.
There is no single “best” wine yeast. Think about the style you want, the ingredients, temperature and likely alcohol level.
Fruit wine
Good starting points: EC-1118 or 71B. EC-1118 is a dependable all-rounder; 71B can suit fruity wines where softer acidity is useful.
White or aromatic wine
Good starting points: QA23 or D47. Choose according to the balance between fresh aromatic character and fuller mouthfeel you want.
Red or darker wine
Good starting points: RC-212 or BM4x4. These are commonly used where fruit expression, colour and structure matter.
Mead
Good starting points: D47 or 71B. Honey provides a different nutrient environment from fruit, so good yeast nutrition and temperature control matter.
WILD OR CULTURED?
Predictability versus experimentation.
Wild fermentation relies on naturally occurring microorganisms. It can produce interesting complexity, but results are less predictable and fermentation may be more difficult to control.
For a beginner, a suitable cultured wine yeast is normally the easier route to a reliable result.
A good beginner rule
- EC-1118 — reliability
- 71B — fruity wines and softer acidity
- D47 — fuller whites and mead
- QA23 — aromatic whites
- RC-212 — expressive reds
LOOK AFTER THE YEAST
Good fermentation starts with good conditions.
Use a temperature suitable for the strain, provide appropriate nutrients, avoid unnecessary changes and keep notes of what you do.
If fermentation appears to stop, take a hydrometer reading before assuming there is a problem.
Troubleshoot fermentation →