Christmas deliveries and hours: Last day to order to get your deliveries by Christmas for urban areas: North Island-Thurs 21st, South Island-Wed 20th. Rural can take severa days longer. Note these dates are aligned with delivery targets and are not guarantees.
We will be open over the Christmas break, but freight providers do not work on statutory holidays, so no deliveries will take place on statutory holidays. We may not despatch orders containing yeast immediately to avoid yeast sitting on the network over a weekend or long weekend.
We will be answering support queries over the Christmas period within the 24 hour service standard. However it may take longer than usual.
Hot weather and delivery timeframes: With this very hot weather we are experiencing we may avoid sending items containing yeast over a weekend. If relevant please include delivery instructions which avoid leaving orders including yeast sitting in the sun. Thanks for your understanding.
Merry Christmas! Thanks for your business in 2017 and here's to a wonderful 2018.
Lalvin K1-V1116 (ICV-K1) Professional Winemaking Yeast. This is the product used by professional wineries.
This is a 5g vacuum packed foil sachet. 5g is the amount for any quantity of wine up to 23 litres.
The ICV-K1 has been isolated in 1972 by Pierre Barre of the INRA Montpellier. When fermented at low temperatures (below 16°C) and with the right addition of nutrients, ICV-K1 is one of the more floral ester producing yeast (isoamyl acetate, hexyl acetate, phenyl ethyl acetate). These esters bring fresh, floral aromas to neutral varieties or high yield grapes. Among the high ester producers, ICV-K1 is the most resistant to difficult fermentation conditions such as low turbidity, low temperature, and low fatty acid content. ICV-K1 is a proven strain for the fermentation of ice wines. It can also be used for rosé or red wines.
To "pitch" (add it to your wine) your yeast you should rehydrate for 20 minutes first: