Lalvin K1-V1116 Wine Yeast (10 Pack) - 5 g Sachets for Home Wine, Cider & Mead | CAPYBARA Distributors Inc.

Overview

CAPYBARA Distributors Inc. presents Lalvin K1-V1116 wine yeast, a Saccharomyces cerevisiae strain, in a convenient 10 pack. Each 5 g sachet is designed for home fermentation experiments across a range of wine styles. The strain originates with Lallemand Inc. and has been repackaged for easy Canada-wide access, making it simple to stock up for seasonal projects.

What makes Lalvin K1-V1116 stand out

This yeast is known for its potential to deliver delicate floral aromas when conditions align. In cooler ferments, below 16°C, and with appropriate nutrients, K1-V1116 can contribute distinct aroma notes without sacrificing fermentation reliability. It is also recognized for resilience in more challenging contexts such as low turbidity or lower fatty acids content.

• INOCULATION RATE: Each 5 g sachet is suitable for producing 4.5 L to 23 L must, depending on sugar level and desired style.
• WINE STYLES: Aromatic red, white, late harvest, and sparkling wines can be explored.
• ALCOHOL TOLERANCE: Up to 18% ABV; FERMENTATION RANGE: 10–35°C (50–95°F).
• GRAPE VARIETY PAIRING: Best for neutral varieties or high-yield grapes to bring fresh floral aromas.
• PROVENANCE & RESILIENCE: Selected by INRA Montpellier in France for robust performance in challenging conditions.

Ideal home use and practical tips

Whether you are crafting a crisp white, a lively sparkling wine, or a late harvest dessert style, Lalvin K1-V1116 provides a dependable platform for experimentation at home. The 10 pack format helps you maintain a steady supply for ongoing projects or seasonal runs.

• Usage versatility: Suitable for wine, cider, mead, and even small scale kombucha experiments.
• Best practices: Use the recommended nutrients and maintain fermentation temperatures between 10 and 35°C to support aroma development.

Notes on performance

CAPYBARA makes this product available in collaboration with Lallemand Inc. The strain is associated with floral ester potential when conditions are right and with resilience under less-than-ideal fermentation profiles.