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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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Description

Details

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

Reviews
4.8 / 5.0
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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
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
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 1 question Browse 1 question and 2 answers
Should you stir this yeast, or simple place on top of the must?
T R on Sep 21, 2016
BEST ANSWER: For myself, I mix with a couple ounces of luke warm water and
a make sure it disolves and then add to the wine musk and by
hand a turn it under and mix a by hand. Hot water may kill the
young yeast cells.
From my reading recently, I did read you are to sprinkle on top and
no mixing required. I'm really not sure now, if it makes a difference.

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