Lalvin K1-V1116 Wine Yeast (10 Pack) - Make Wine Cider Mead Kombucha At Home - 5 g Sachets - Saccharomyces cerevisiae - Sold by CAPYBARA Distributors Inc.

Yeast was perfectly viable and made great tasting mead. (I have been told that Lalvin K1-V1116 is the “Swiss army knife” of yeasts). It is incredibly well rounded.

Exactly what we were looking for. Great price.

I purchased this yeast for the first time to make alcoholic kombucha and it worked great.

this type of yeast has a high alcohol tolerance and perks in a wide range of temps. My man cave isn’t climate controlled and this yeast produces consistent results. Your price was cheaper than the same product at my local beer supply store

The Lalvin K1-V1116 Wine Yeast (10 Pack) is fantastic for anyone looking to make homemade wines, meads, ciders, or even kombucha! This yeast strain is known for its robust fermentation capabilities, producing clean and flavorful results that enhance your homemade beverages. I’ve had great success using this yeast for various recipes, and it consistently delivers excellent fermentation performance. It’s easy to work with and provides reliable results, making it a must-have for homebrewers and winemakers alike. Overall, if you're diving into the world of homemade alcohol, the Lalvin K1-V1116 is an excellent choice! i have used these for a long time now, i have always received the pacts fresh and no issues with effectiveness. overall great value for a great product.

This yeast isn't the best to use if your looking for higher alcohol by volume in wine or mead. I do recommend getting the yeast nutrient to help it with the process depending on your style of brewing.

I like to keep this yeast in the refrigerator for when I decide to throw a batch of something together and it never disappoints. This strain is incredibly resistant to temperature changes, which is a must if you're living in the southwest and have high temperatures during parts of the year and don't have climate control for your fermentation. I've used this to make IPA-knockoffs out of honey that are around 6% ABV, 12% meads that I've arrested the fermentation on with potassium sorbate, and a 16% mead that fermented to almost complete dryness. This stuff has very high attenuation and technically can ferment up to 18% ABV. With lower starting gravities, I've completed fermentations as low as 0.996, which is less dense than water. I'm really looking forward to trying to make wine with this strain eventually, as the price and the clean fermentation of this yeast are extremely attractive.

I only just put it in the batch but it seems high quality