What is K1-V1116 yeast used for?
What is K1-V1116 yeast used for?
For the fermentation of ice wines . It can also be used for rosé or basic red wines. This yeast tends to express freshness of white grape varieties.
How do you use Lalvin K1-V1116 yeast?
Lalvin K1-V1116 (ICV-K1) Professional Winemaking Yeast….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.
What is Saccharomyces cerevisiae K1-V1116?
Product Description. Lalvin K1-V1116 (Saccharomyces cerevisiae) is recommended for producing wines from grapes and fresh fruit. Characteristics: Ideal for vinification of grapes, must and fruit juice. Powerful competitive factor (inhibits wild yeast)
How do you rehydrate Lalvin K1-V1116?
Rehydrate ICV K-1 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.
What makes lalvin ICV k1-v1116 so good?
When fermented at low temperatures (below 16°C) and with the right addition of nutrients, Lalvin ICV K1-V1116 is one of the most floral ester-producing yeasts (isoamyl acetate, hexyl acetate, phenyl ethyl acetate). These esters bring fresh, floral aromas to neutral varieties or high-yield grapes.
What should the terminal temp of wine yeast be?
As a wine approaches 10% alcohol content, the terminal temp for yeasts can be as low as 90F. This is a major contributor to stuck fermentations, and one of the main reasons for temperature management in this stage of the process.
What’s the alcohol tolerance of white grape yeast?
Expresses the freshness of white grape varieties such as Sauvignon Blanc. Will help restart stuck ferments. 18% alcohol tolerance. 59 to 86 degrees. Click here for a PDF of the MoreWine Manual on re-hydrating wine yeast. Click here for a PDF of the MoreWine Yeast and Grape Pairing Guide.