Lalvin ICV - K1-V1116 Montpellier White Wine Yeast
A vigorous and competitive fermenter that, because of its neutral effect on varietal character, is very well suited to fruit wines as well as wines to be made from grapes. Grapes and fresh fruit. Also known as the "Montpellier" strain. 59-86° F (15-30° C) alcohol tolerance 18%
Shipping was fast, and I got what I needed. I actually used this to make a hard cider - a gallon of pasteurized, unfiltered juice, half a honey bear, then pitched the whole packet of yeast. Fermentation kicked off in just a couple days and held steadily (never got too foamy); two weeks later it's definitely about stopped, so I'm just aging and clearing for a few more weeks now (in primary) before bottling and refrigerating. Tasted just a little bit yesterday, and had a very lovely, semi-sweet almost-white-wine taste. Mouthfeel was good as well, fairly high ABV for a cider. Very happy with this yeast; seems to have good steady fermentation, and a reasonable tolerance to both temp and alcohol.
I prefer this wine yeast because of its high alcohol tolerance (18%). I've also used it after a long shelf life of more than 2 years.
Used it on 22lbs dark Huckleberries. Still going, looks good low foam Time will tell. Love that fementing smell
I use this yeast for almost every mead i make! Incredibly useful, havent had a stuck fermentation with it yet! Works well with go firm and fermaid.
I have used K1-v for all kinds of fruit wines, meads and ciders. It maintains the fruit flavor, and is low in floc, allowing for a clear wine at bottling.