20 x Lalvin K1V-1116 Winemaking Yeasts 5g

Lalvin K1-V1116 (ICV-K1) 5g in a foil pack - 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 Lalvin K1-V1116 (ICV-K1) to adapt to difficult fermentation conditions. Restarts stuck fermentations.  Great alternative to EC1118

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.

• Saccharomyces cerevisiae cerevisiae
• Competitive factor K2
• Alcohol tolerance up to 18%
• Particularly short lag phase
• Moderate fermentation rate
• Very large range of fermentation temperatures (10 to 35°C)
• Low production of H2S
• Low to average requirement in assimilable nitrogen
• O2 requirement: high (necessary for the synthesis of survival factors)
• Low production of volatile acidity
• Average SO2 production
• Low foam formation

To "pitch" (add it to your wine) your yeast you should rehydrate for 20 minutes first:

• Use room temperature or luke warm good drinking water (filtered and/or boiled) - 50mls for 5gms yeast.
• If you are using it, add GO-FERM® Protect first.
• Then add your yeast.
• Stir gently - it will clump but don't worry about that as it will even out as it rehydrates.
• Leave to sit for 20 minutes.
• Make sure your wine is about the same temperature as the yeast when you stir in the yeast.

Not eligible for further discounts.