The "K1V-1116" strain tends to express the freshness of white grape varieties such as Sauvignon Blanc, Chenin Blanc and Seyval. The 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. Restarts stuck fermentations. Highly recommended for dry whites, aged reds, and late harvest wines.
5 grams (0.18 oz.)

DIRECTIONS: Dissolve the dry yeast in 50mL (2 oz) of warm NOT HOT water (40-43°C) (104-109°F) Let stand for 15 minutes without stirring, then stir well to suspend all the yeast. Add to previously sulphited must. The yeast should not be kept in rehydration medium longer than recommended. Table of strain characteristics: Click here