Selected by the Institut coopératif du vin in Montpellier among numerous killer strains isolated and studied by Pierre Barre at INRA, the K1V-1116 strain was the first competitive factor yeast to go into commercial production and has become one of the most widely used active dried wine yeasts in the world.
Properties and applications
The K1V-1116 yeast strain is a rapid starter with a constant and complete fermentation between 50° and 95°F (10° and 35°C). It is 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 K1V-1116 have very low volatile acidity, hydrogen sulfide (H2S), and foam production.
The K1V-1116 strain tends to express the freshness of white grape varieties such as Sauvignon Blanc, Chenin Blanc and Seyval. 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 K1V-1116 to adapt to difficult fermentation conditions. It is also very useful for restarting stuck fermentations.
- Recommended for: dry white, aged red, rose, and fruit wines; cider, mead, icewine, and late harvest wines.
- Optimum Fermentation Temperature: 50-95 F (10-35 C).
- Alcohol Tolerance: 18%
- Fermentation Speed: Moderate
- Nutritional Requirements: Low
Had a skeeter pee batch stuck with the original 1118 and this yeast was amazing. Get stuck and get this.Put your must in another carboy.Make sure you aerate the heck out of your stuck show with a drill and the Stainless Steel Mix-Stir or anything that can mix it with a frothy ending and add little more yeast nutrient and yeast energizer .Mixing it with a stir stick by hand won't work. Just make sure your stuck show is at 70 to 74 F when you do this. Amazing results. I have not tried a start batch with this yeast. Going to try it soon.