Lalvin K V116
White, Red and Rose winemaking: 25 to 40 g/hl
Note: dosage range is based on the most sugar content and sanitary state of the grapes and winery.
How to use:
Rehydrate Lalvin ICV K1-V1116 in 5 times its weight of water at 40°C. Let stand for at least 20 minutes then gently stir occasionally to break up any clumps. Add to the must.
– The total rehydration duration should never exceed 45 minutes.
– Avoid cold shocking the yeast. The temperature drop between the must to be inoculated and the rehydration medium should never be above 10°C (in case of doubt, please contact your supplier or Lallemand)
– It is essential to rehydrate the yeast in a clean container.
– Initial rehydration in the must is not advisable.
We have a whole range of Wine Yeasts available.