Lalvin K1V-1116: This yeast starts fermentation rapidly and aggressivley then retreats to a more controlled and constant pace. It is capable of surviving under difficult conditions such as low nutrient musts and high levels of sulfer dioxide or sugar. It is excellent for restarting a stuck fermentation. Use K1V-1116 in Sauvignon Blanc, Chenin Blanc, Seyval, dry whites, aged reds and late harvest wines.
Fermentation Temperature: 50-95F
Alcohol Tolerance: 18%
|Alcohol Tolerance||Low 2 - 5 %|
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