Pitching/Fermentation : The K1V-1116 strain is a rapid starter with a constant and complete fermentation between 10° and 35°C (50° and 95°F), 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 the K1V-1116 have very low volatile acidity, hydrogen sulfide (H2S) and foam production.
Best for: Fresh Fruit White Wines, Dry Whites, Aged Reds, Late Harvest Wines
Liquid Yeast Substitution : White Labs 715
Dry Yeast Substitution : Cider House Select Cider Yeast