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About Lalvin Montpellier Wine Yeast
ICV K1V-1116 (Montpellier) Lalvin K1V-1116 Species : Wine Fermentation Temp Range (°F) : 50-95 Apparent Attenuation Range (%) : n/a Flocculation : Low Alcohol Tolerance : 18% 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. Notes : n/a Best Styles : Fresh Fruit White Wines, Dry Whites, Aged Reds, Late Harvest Wines Looking for a Liquid or Dry Yeast Substitution? The brewers at Adventures in Homebrewing have tried most of them. The following are some suggestions that have worked for us. Liquid Yeast Substitution : White Labs 715 Dry Yeast Substitution : Cider House Select Cider Yeast
