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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

4.8 / 5.0
12 Reviews
5 Stars
4 Stars
3 Stars
2 Stars
1 Star
Consistent and dependable
I have tried other yeasts and come back to this yeast because it works deliciously with most bases and delivers consistent results.
June 26, 2019
6 months ago
Really fast, especially with elevated temps...
Fruit wine went very fast with this yeast, complete fermentation in 5 days... from 1.090 to 0.990. Really active, with ambient temps at 75, bucket got to 80.
August 9, 2018
1 year ago
Very aggressive
The banana mead I am working on is not finished, actually, barely started, and as for this yeasts ability to ferment fast, it does it. One note that I have, which may be due to the bananas and not the yeast, is that it actually produced a whole lot of foam. So much foam, in fact, that it overflowed my airlock on the first night. I would recommend leaving plenty of headspace during primary when using this yeast in case of a violent foamy fermentation that I'm experiencing.
July 26, 2018
over 2 years ago
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
over 2 years ago
Great fpr mu wine deap dark red seams to b the correct fit
January 18, 2017
over 2 years ago
It's the Workhorse of the yeasts. Never a disappointment.
January 7, 2017
over 2 years 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
over 2 years ago
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
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
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
Customer Q&A
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Browse 2 questions Browse 2 questions and 16 answers
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.
Should you stir this yeast, or simple place on top of the must?
T R on Sep 21, 2016
BEST ANSWER: This is best used by simply sprinkling it dry on top of the wine must, and not stirred in. The yeast will re-hydrate itself into the must, and it does not need to be stirred in. -Mike W, Midwest Supplies

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