K1V-1116 (Saccharomyces cerevisiae) has a 12-14% alcohol tolerance. Great yeast for fruit wines. 1 packet enough for 5-6 gallons.
K1V-1116 strain was the first competitive factor yeast to go into commercial production and has become one of the most widely used active dried wine yeasts in the world. It is a rapid starter with a constant and complete fermentation between 10 and 35C (50 and 95F), capable of surviving a number of difficult conditions, such as low nutrient musts and high levels of SO2 or sugar. Wines fermented with the K1V-1116 have very low volatile acidity, H2S and foam production.
K1V-1116 strain tends to express the freshness of white grape varieties such as Sauvignon Blanc, Chenin Blanc and Seyval. The natural fresh fruit aromas are retained longer than with other standard yeast strains. Fruit wines and wines made from concentrates poor in nutrient balance benefit from the capacity of K1V-1116 to adapt to difficult fermentation conditions. Restarts stuck fermentations.