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Lalvin K1V-1116 Montpellier

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Lalvin K1V-1116 Montpellier

SKU: Y100

K1V-1116 is 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.

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K1V-1116 is 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.
Details & Instructions

Additional Information

Ideal Temperature Range (°F) 50-95°F
Attenuation (%) NA
Flocculation Low
Alcohol Tolerance (%) 18%
Rate of Fermentation Fast
Foam Production Very Low
Nutrient Requirements Low
H2S Production Very Low
SO2 Production Low
Profile Wine

4.7 / 5.0
9 Reviews
5 Stars
4 Stars
3 Stars
2 Stars
1 Stars
My goodness
Maybe I got a special pack, but this is one of the most aggressive yeasts I have ever seen. Finished primary fermentation in only about 13 days. Tasted it when racking and found it had literally ate all of the sugar out of the must and left a strong alcohol taste. Great for dry meads!
February 16, 2013
5 out of 5
I use this yeast for fruit wines. I've made Pear and Blackberry wines. I didn't even have to hydrate it. I waited 24 hours once I added the campden tablets and simply sprinkled the yeast onto the must. In a few short hours it had the airlock bubbling aggressively. Once the wine was completed, it had a great taste. I will use the yeast in the future and would recommend it to anyone.
October 26, 2014
I have found the yeast I want.
My apple pie wine came out wonderful with this and the Lalvin K1V-1116 yeast and yeast nutrient. Very little flavor loss and great fermentation. I would use these products again.
February 10, 2017
1 year ago
Muscidne Wine
I ave used this Yeast two different types of wine one a blush made of 50/50 mix of dark and gold berries. The results were good. The other type of wine was made of Cowart berries. Slowly adding sugar to the must over three weeks gives a good aroma and fruity taste. Just remember that this yeast will take more sugar than montrochet.
November 20, 2012
Good yeast
I used this on a white grape and allowed to ferment till finished. It produced a medium dryness with a bit of a sesame seed aroma. Have not tried it on a red grape yet. No problems with fermentation time or temp issues.
December 15, 2012
It's the Workhorse of the yeasts. Never a disappointment.
January 7, 2017
1 year ago
Lalvin K1-V1116
Great for making berry wines. I use it for mulberry, black raspberry, and blueberry wines. I've used other yeasts but this one keeps a crisp berry flavor.
December 16, 2016
1 year ago
Immediate results
I added this yeast and very soon there were bubbles in the air lock. Very short lag time. But it took a long time to finish up, with some residual sweetness.
December 23, 2012
Great fpr mu wine deap dark red seams to b the correct fit
January 18, 2017
1 year ago
Customer Q&A
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Browse 2 questions Browse 2 questions and 15 answers
Should you stir this yeast, or simple place on top of the must?
T R on Sep 21, 2016
BEST ANSWER: Prepare the yeast according to the directions on the back of the packet and simply pour the dehydrated yeast solution over the must, dispersing the yeast solution as much as possible over the must. No stirring is necessary at this time. Make sure you follow the dehydration directions correctly including the temperature of the water used. Due to minerals in just about any water supply I use distilled water for all my fruit wine preparation and have had good results.
how many grams or ounces per gallon is required for k1v1116?
A shopper on Dec 15, 2016
BEST ANSWER: Yeast multiplies whether you use it for a gallon batch or a 5 gallon carboy. Once the yeast has converted the sugars in the grapes it dies off and settles to the bottom. One packet works for my 5-6 gallon batches though I add a bit of yeast nutrient to help it along.

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