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ICV K1V-1116 Montpellier wine yeast Origin Oenological properties and applications alcohol tolerant up to 18% Excellent general purpose choice for wines made with fruit, concentrates and cider. The K1 V1116 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 K1 V1116 to adapt to difficult fermentation conditions. Restarts stuck fermentations. Highly recommended for dry whites, aged reds, and late harvest wines. Download Yeast Data Sheet |
How to use:
Rehydrate ICV K1-V1116 in 5 times its weight of water at 40°C. Let stand for at least 20 minutes then gently stir occasionally to break up any clumps. Add to the must.
Notes:
– 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 above 10°C (in case of doubt, please contact your supplier or Lallemand)
– It is essential to rehydrate the yeast in a clean container.
– Initial rehydration in must is not advisable.
| Size | 100gm repacked and vacuum sealed, 500gm original brick (out of stock), 5GM PACKETS |
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Returns
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