CAPYBARA Lalvin K1-V1116 Wine Yeast (5 Pack) – 5 g Sachets for Home Fermentation

Overview

Elevate your home fermentation with Lalvin K1-V1116 wine yeast, now available in a convenient 5-pack. Each sachet contains 5 g of Saccharomyces cerevisiae, designed to support consistent inoculation for a wide range of batch sizes. This ready-to-use format makes it simpler to experiment with different musts and styles while keeping your process clean and repeatable.

Why this yeast stands out

• Inoculation rate: 5 g per sachet covers approximately 4.5 L to 23 L, offering flexibility for small to larger home batches.
• Wine style versatility: ideal for aromatic white, red, late harvest, and sparkling wines, giving you room to explore.
• Alcohol tolerance and temperature range: handles up to 18% ABV and ferments across 10–35°C (50–95°F), helping you keep flavors in balance as conditions change.
• Grape variety pairing: enhances fresh floral aromas with both neutral and high-yield grapes, depending on your must and nutrients.
• Resilience in challenging conditions: among high-ester producers, K1-V1116 demonstrates robustness in low turbidity, cooler temperatures, and low fatty acid environments.

Flavor potential and aroma

Selected by INRA Montpellier in the Mediterranean region, Lalvin K1-V1116 is associated with brighter, floral ester formation when fermentation proceeds at cooler temperatures with proper nutrient management. This combination can help craft wines with lifted aromas and a balanced, crisp finish.

Best uses and batch planning

• Wine styles: aromatic whites and reds, late harvest expressions, and sparkling wines.
• Batch guidance: plan for 4.5–23 liters per sachet depending on your gravity and dilution goals.
• Flavor emphasis: when paired with neutral varieties, the yeast can help brighten aromatics and perceived freshness.

Tips for home winemakers

Prepare a clean must and provide steady temperature within the recommended range. Monitor fermentation progression and maintain good sanitation to support consistent ester formation without rushing the process. Always follow standard winemaking hygiene practices when handling yeast and equipment.