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Lalvin ICV - K1-V1116 Montpellier White Wine Yeast


SKU# Y100

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Well suited to fruit wines as well as wines to be made from white wine grapes.


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Lalvin K1-V1116 Montpellier White Wine Yeast

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  • Lalvin K1-V1116 Montpellier White Wine Yeast
Product Details

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%

Additional Information
Support Documents:No
5.0 / 5.0
7 Reviews
5 Stars
4 Stars
3 Stars
2 Stars
1 Stars
K1-v, good all around wine yeast
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.
July 24, 2017
9 months ago
Montpellier still working
Exelent for cider its still bubbling after 11 days like crazy. Can't wait to rack and test it.
September 14, 2016
Vigorous, I guess.
Making an apple melomel, and generally use Red Star Champagne yeast, but picked up some of the Lalvin K1-v116. It has been cold in Massachusetts, and I have a small back room that stays relatively cool in the summer. I put up two five gallon Carboys in the back room - probably low sixties - and the fermentation did not take off overnight. I continued to watch it all day, stirred it, and decided in the evening to bring it out into a warmer area about an hour before I went to bed. The fermentation picked up so much that I decided to put tubing from plastic bucket and big mouth bubbler to one gallon bottles half filled with water - to trap any overflowing foam. Temp of must at that time was 78 degrees. When I awoke in the middle of the night to go to the bathroom (I'm an older fellow, you know) I found that both of my lids had 'BLOWN OFF' their containers. Now that is a vigorous fermentation. When I use it again, I might start the fermentation in a warm area, just to get the yeast propagating, but soon after that I'm moving it to a much cooler area.
February 16, 2016
Wine yeast
Have used this yeast for a few years. Always a great product
December 18, 2015
Monster Yeast!
This yeast blasts through anything, especially low nutrient musts. Clean flavor profile and flocculates well. This is one of my standard go-to yeasts.
October 9, 2015
The best
This is the perfect sweet mead yeast. Whenever I'm making a fruit mead (such as strawberry today), this is my go-to yeast.
May 19, 2013
Excellent Mead Yeast
fermented a sweet sack mead from 1.168 corrected sg to 1.066 in 6 months with just 6 days to the 1/3 sugar break. The finished mead (drinkable immediately) was quite enjoyabe with no off flavors. Used with a recipe adapted from Oskaarz Smooth Sweet Sack from Gotmead.com (patron's recipes section).
January 5, 2011
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Browse 4 questions Browse 4 questions and 3 answers
using this for a fruit wine (persimmon). does this yeast want nutrients added?
A shopper on Feb 2, 2017
BEST ANSWER: Not sure but I use it to make beet wine and I add sugar and raisins. This yeast works great and it's pretty strong.
does this yeast show signs that it's working? how can we tell if it is working?
D A on Sep 4, 2015
BEST ANSWER: The easiest way to determine fermentation is through bubbles in the airlock. Otherwise

give the wine a stir and it should off gas a little

that is a good sign. Otherwise a hydrometer will let you know that sugar is being converted. Its not a high foam strain so it may not show a lot of foam

but you should also be able to smell the fermentation as well! Consider contacting customer service to address any unique aspects of the situation and troubleshooting.
Making peach wine. S.G. 1.100 on day one and 1.080 48 hours later with temps between 76 and 80 degrees F. Sound okay for pace? Seems slowish.
Tim M on Sep 6, 2017
Peach wine. Day one, 1.100 s.g.; day 3, 1.082 s.g. Temp at 78 to 80 degrees. How's that sound for fermentation pace? Thanks!
A shopper on Sep 6, 2017

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