DetailsK1V-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
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 / 5.010 ReviewsMy goodnessMaybe 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, 20135 out of 5I 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, 2014Lalvin K1-V1116Great 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, 2016Purchased
1 year agoI 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, 2017Purchased
1 year agoVery aggressiveThe 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, 2018Purchased
1 year agoMuscidne WineI 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, 2012Good yeastI 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, 2012It's the Workhorse of the yeasts. Never a disappointment.January 7, 2017Purchased
1 year agoImmediate resultsI 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
Browse 2 questions Browse 2 questions and 15 answersShould you stir this yeast, or simple place on top of the must?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?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.