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: