Lalvin Montpellier Wine Yeast (K1V-1116)

Item Number: 24-3400

Price:
Sale price$1.19
Stock:
In stockEligible for Fast & Free Delivery

Description

Fresh Fruit White Wines, Dry Whites, Aged Reds, Late Harvest Wines
ICV K1V-1116 (Montpellier) Lalvin

K1V-1116

Species : Wine
Fermentation Temp Range (°F) : 50-95
Apparent Attenuation Range (%) : n/a
Flocculation : Low
Alcohol Tolerance : 18%

Pitching/Fermentation : The K1V-1116 strain is a rapid starter with a constant and complete fermentation between 10° and 35°C (50° and 95°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.

Notes : n/a

Best Styles : Fresh Fruit White Wines, Dry Whites, Aged Reds, Late Harvest Wines

Looking for a Liquid or Dry Yeast Substitution? The brewers at Adventures in Homebrewing have tried most of them. The following are some suggestions that have worked for us.
Liquid Yeast Substitution : White Labs 715
Dry Yeast Substitution : Cider House Select Cider Yeast

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Customer Reviews

Based on 5 reviews
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C
Chelsea
Great yeast

First time with this yeast and Iím not disappointed! Great job at bringing out fruityness!

L
LORETTA HILLER
Good yeast

Started and bubbled pretty good.

S
Steven Putney
Cooked fast and fine

It has been about 3 weeks and it is about done, now... Waiting for total clarity to rack and test. Worked well.

J
Justin Lawson
Good yeast

This yeast is great for wines and meads, was exactly what I was looking for and reasonable price! On shipping side of review I was very pleased with how fast it got to me! Love this store!

E
Eric
Extremely Fast Wine Yeast

I've been using EC-1118 for years but recently bought some of the K1V-1116 strain to try out -- it's fantastic. No stuck fermentations, fermenting to completion with a high alcohol tolerance. Even after racking it once, the grape wine I'm brewing continues to ferment. I'll stop it with a campden tablet and some potassium sorbate soon, but I'm just amazed that it's still going!

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