Great at bringing out freshness in tree fruit wines such as apple or peach. It will ferment well, no matter what the pH or temperature of the must is
K1 (V1116) will start up at lower temperatures and can handle high alcohol — up to 18%. Use K1 specifically for stuck ferments.
Rapid starter that can ferment well in low nutrient musts with higher levels of SO2 or sugar. Will overcome wild yeast. Expresses the freshness of white grape varieties such as Sauvignon Blanc. Will help restart stuck ferments. 18% alcohol tolerance. 59 to 86 degrees.
Lalvin K1V-1116 Montpellier Wine Yeast
Origin: Montpellier Region.
Recommended for all wines made from concentrate or non-grape wines produced from fresh fruits. Fast starting. Able to adapt and ferment well in versatile situations. Low foaming and low hydrogen sulfite (H2S) production. A vigorously fermenting, dominant strain that will overcome wild yeast, and ferment well in a must that is low in nutrients. Brings out the freshness of white grape varieties, especially Sauvignon Blanc.
Attenuation (%) NA
Alcohol Tolerance (%) 18%
Rate of Fermentation Fast
Foam Production Very Low
Nutrient Requirements Low
H2S Production Very Low
SO2 Production Low