Lalvin K1-V1116 Yeast
5g sachet of Lalvin K1-V1116 Yeast.
K1-V116 strain was the first competitive factor yeast to go into commercial production and has become one of the most widely used active dried wine yeasts in the world. Temp range: 50 - 86Â°F (10Â° to 30Â°C) Alcohol Tolerance: 14-16%.
The K1V-1116 strain is a rapid starter with a constant and complete fermentation between 10Â° and 35Â°C (50Â° and 95Â°F), capable of surviving a number of difficult conditions, such as low nutrient musts and high levels of sulfur dioxide (SO2) or sugar. Wines fermented with the K1V-1116 have very low volatile acidity, hydrogen sulfide (H2S) and foam production.Â Â Â Â
The K1V-1116 strain tends to express the freshness of white grape varieties such as Sauvignon Blanc, Chenin Blanc and Seyval. The natural fresh fruit aromas are retained longer than with other standard yeast strains. Fruit wines and wines made from concentrates poor in nutrient balance benefit from the capacity of K1V-1116 to adapt to difficult fermentation conditions. Restarts stuck fermentations.
White, Red and Rose winemaking: 25 to 40 g/hl
Rehydrate in 5 times its weight of potable water at 40Â°C. Let stand for at least 20 minutes then gently stir occasionally to break up any clumps. Add to the must.
- The total rehydration duration should never exceed 45 minutes
- Avoid cold shocking the yeast. The temperature drop between the must to be inoculated and the rehydration medium should never be >10Â°c
- It is essential to rehydrate the yeast in a clean container.
- Initial rehydration in must is not advisable