Lalvin Montpellier Wine Yeast (K1V-1116)

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 35C (50 and 95F), 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 Ktions, 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 read more