Rapid starter that can ferment well in low nutrient musts with higher levels of SO2 or sugar. Will overcome wild yeast. Expresses the freshness of white grape varieties such as Sauvignon Blanc. Will help restart stuck ferments. 18% alcohol tolerance. 59 to 86 degrees.
This is my go to yeast for mead. I like that it has a high alcohol tolerance, kill factors, and keeps most of the honey aromatics in the final product. Design the must for what you want your final product to be. I've found that an OG of 1.100 results in a semi sweet - dry final mead. Clears great as well.
I've made a variety of fruit wines and meads with K1V and they all turn out great. It has a HUGE temp range and when you ferment at lower temperatures, it gives you great aromas of floral, stone fruits, and citrus. It really depends on what you're brewing up. This yeast is also classified as a "killer" which means it will kill off any stray "wild" yeast that get into your batch which is a really good thing if you have fruit that may be a bit past prime. If you're making white wines, meads, light colored fruit wine or champagnes, give this yeast a try. You'll thank me later.... Cheers!