Lalvin ICV K1-V1116 – 5g Sachet

Lalvin ICV K1-V1116 White Wine Yeast

Originally isolated in 1972 by Montpellier’s Institut National de la Recherche Agronomique (INRA), Lalvin K1-V1116™ is a Saccharomyces cerevisiae var. cerevisiae strain famous for its competitive “Killer” factor. This allows it to dominate the fermentation by suppressing wild yeasts and spoilage organisms. It is a high producer of floral esters (isoamyl acetate, hexyl acetate), which contribute fresh aromas of greengage, floral notes, and tropical fruit to otherwise neutral varieties. Because of its extreme resistance to temperature swings (10°C – 35°C) and high alcohol levels, it is the primary choice for restarting stuck fermentations or for brewing in climates without temperature control.

Key Benefits

• Unmatched Robustness: Thrives in wide temperature ranges (10°C to 35°C) and low-turbidity juices.
• Aromatic Correction: Brings fresh, floral complexity to “flat” or neutral fruit harvests.
• High Alcohol Tolerance: Reliably ferments up to 18% ABV, making it perfect for high-gravity styles.
• Low SO2 Production: Produces very low levels of sulphur dioxide and hydrogen sulphide.

Typical Usage (Dosage)

• Commercial Applications: A standard dosage of 25g/hL is recommended for most white and red wines. For restarting stuck fermentations or treating highly clarified, low-nutrient juices, increase the dosage to 40g/hL.
• Home-Brew Applications: Pitch one 5g sachet for a standard 19L (5 US Gal) or 23L (5 UK Gal) batch. It is highly effective for fruit wines made from store-bought juices or concentrates which often lack natural nutrients.

Applications

• White & Rosé Wines: Ideal for Chenin Blanc, Sauvignon Blanc, and Seyval Blanc.
• Fruit Wines & Cider: The top choice for peach, apple, and berry wines where aromatic freshness is key.
• Extreme Conditions: Used for high-temperature fermentations or musts with very high initial sugar levels.

Technical Data & Properties

• Alcohol Tolerance: 18% ABV.
• Optimal Temperature Range: 10°C – 35°C.
• Nitrogen Demand: Low.
• Fermentation Speed: Fast and steady.

Storage and Handling

• Storage: Store in a cool, dry place. For maximum longevity, keep vacuum-sealed and refrigerated at 4°C.
• Shelf Life: 4 years from the date of manufacture.
• Handling: Rehydrate in 10 times its weight of clean, warm water (35°C – 37°C) for 20 minutes before pitching.

Summary

Lalvin K1-V1116™ is the ultimate “utility” yeast, offering a unique blend of extreme durability and aromatic enhancement. Whether you are dealing with a difficult high-sugar harvest, a hot fermentation environment, or a stuck batch, this strain provides the security and ester production needed for professional-grade results.