Yeast guide
K1-V1116 is the yeast for imperfect conditions. It ferments across a huge temperature range, tolerates low nutrients, and still manages fresh, lightly floral esters rather than going flat and neutral.
That resilience makes it a quiet favourite for country wine made in sheds, garages and kitchens where the temperature does what it likes. It is also strong (18%) and competitive, so like EC-1118 it can restart a struggling batch.
Flavour wise it sits between 71B and EC-1118: more character than the champagne yeast, less overt fruitiness than 71B. A very safe pair of hands for almost any fruit wine.
Fruit wines, difficult ferments, wide temperature swings. Pick it when your fermenting spot runs cold, hot, or unpredictable, and you still want some charm in the glass.
Demijohn Journal logs the yeast, readings and results for every batch, so you stop guessing what worked last year. Free, in your browser.
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