Selected in Montpellier among numerous "killer" strains. The K1V-1116 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. A rapid starter with a constant and complete fermentation, capable of surviving a number of difficult conditions, such as low nutrient musts, high levels of SO2 or sugar. Tends to express the freshness of white grape varieties; natural fresh fruit aromas are retained longer than with other standard yeast strains. Restarts stuck fermentations.

Instructions for use:
Dissolve the dry yeast in 10 times its weight (50 ml or 2 oz) of warm NOT HOT water (104-109 deg F/ 40-43 deg C). Let stand 15 minutes without stirring, then stir well to suspend all the yeast. Add to must. Sufficient for 1 to 6 gallons.

Technical Information:

Temperature range: 50-95 deg F (10-35 deg C)
Alcohol Tolerance: 18 %
Sensory Effect: Neutral
Fermentation Speed: Moderate

Packet size: 5 grams