Lalvin K1-V1116 - Universal Wine Yeast - 5g

Boost Floral Aroma & Fruit in White, Rosé, and Sparkling Wines

Lalvin K1 (V1116) is a Mediterranean-origin yeast known for creating intensely aromatic wines with fresh floral and fruity notes.

It works especially well with neutral grape varieties or high-yield fruit where you want to bring out more character — think banana, citrus blossom, red berries, and a light, crisp finish.

This yeast is also one of the most robust strains for tough ferments — including cold temps, low nutrients, or late-harvest musts.

Each 5g sachet is enough for 23L (1 demijohn or 5-gallon batch).

What Is Lalvin K1 Best For?

K1 (V1116) really shines when you're making clean, aromatic wines with a refreshing profile. It’s great with:

• White and rosé wines – Especially from neutral or high-yield grapes
• Sparkling wines – Adds lift and bright fruitiness
• Fruit wines & ciders – Where you want a crisp, ester-rich aroma
• Mead – Boosts aroma and handles challenging ferments well
• Late-harvest or ice wines – Reliable even in difficult conditions

Lalvin K1 Yeast – Key Specs

• Strain: Saccharomyces cerevisiae var. cerevisiae
• Alcohol Tolerance: Up to 18%
• Fermentation Temp: 10–35°C (best ester expression <16°C)
• Foam Production: Low
• Killer Factor: Yes – outcompetes wild yeast
• Nitrogen Requirement: Medium – use nutrient for best results
• Aroma Profile: Banana, red fruit, citrus blossom, white flowers
• Dosage: 5g sachet per 23L
• Best Before: 04/28

How to Use Lalvin K1 (V1116)

Quick method: Sprinkle onto must or juice and stir gently. Works well without rehydration.

Advanced Method: (Making a Yeast Starter)

• Add 1/2 teaspoon of sugar and the contents of the sachet to a glass with about 50ml of warm water. (approx. 20 °C)
• Cover the glass with a clean plate and simply leave for 15-20 minutes.
• Before you empty the glass of yeast into your brew we recommend vigorously stirring your cider/beer/wine.
• The more oxygen introduced before you put the yeast on will promote a strong healthy fermentation.

Substitute Yeasts

If Lalvin K1-V1116 isn’t available here are some solid alternatives we recommend:

• Lalvin EC-1118 – Extremely robust, high alcohol tolerance, great for sparkling and late-harvest ferments
• Lalvin 71B – Reduces acidity, enhances fruitiness in mead and white wines
• Gervin GV10 – Smooth floral character, great for lighter fruit or dessert wines
• Mangrove Jack's M05 Mead Yeast – Reliable in meads and fruit wines, enhances aroma and ferments clean

Brewer’s Tip

If you want more floral esters (think banana or blossom), ferment cool — below 16°C if you can.

This yeast is also a solid pick when your must is lacking nutrients or you’re fermenting something tricky like ice wine or elderflower.

It’s forgiving, clean, and enhances the fruit you’ve got.