Strange Brew My-WNCV-DYMZ 10 Packs of KIV-1116 Lalvin Yeast for Winemaking, Multi

There were super easy to use and worked great for homebrewing!

Great yeast. Works slow and steady with no issues

I make wine with 2 cans of 100% grape juice concentrate, 1.5 lbs of sugar, water, a gallon jug, and this stuff. Before this I used champagne yeast and I found that it ate the flavor away and it was a bit too dry considering that there wasn't much flavor. This yeast is perfect, it gets the flavor right and it's the perfect amount of dryness for what I'm trying to make (not a sweet wine, not a dry wine, just in the middle). Fermentation is quick and it's usually drinkable in 3 weeks and good shortly after. I haven't measured alcohol content but I'd put it on par with most reds.

4 stars due to tight expiration date. Packs have a tight expiration date of 2025 - will store properly. This is a lot of yeast for a home brewer to use in two years. With proper storage and rehydration care, use past expiration may be possible. Great value for 10 packs, just a tight expiration time frame. Normal expiration IS roughly 2 to 4 years when stored properly but I expected 3 to 4 years as I am a small batch home brewer and use different yeast based on character desired - I have at least 7 yeast strains that I keep on hand. I am making mead and some wine / beer.

Works great. Fermented out great in 30 days. No off flavors.

I hopped on the InstantPot trend a few years ago and then when the article came out that you could make wine in it, I decided to give it a try. I selected this yeast because I was using a grape juice blend to start with, peach and white grape to be exact. I am not a winemaker by any means and I completely understand that it is a complicated science. The recipe I used only called for a half packet of yeast to be added to the juice along with a cup of sugar. Then the cooking and fermenting. Let me tell you, the finished product was dry but the yeast definitely did what it was supposed to and turned the sugar into alcohol. I didn't have a chance to check the alcohol content of the batch I made but I'd have to say it was higher than a standard table wine (which range from 11%-14%). This yeast functioned how I needed it to and I would recommend it if you are a home brewer or looking to get into making your own wines.

This stuff is amazing. I'm brand new to when making and ordered this before I really researched. I've read a common problem is getting fermentation started. I did as the instructions said and added 50 ml of water to a glass and put in the microwave for somewhere between 8-12 seconds then checked with a thermometer. I added a little extra cold water if it was too hot. A temperature of 104 is enough to kill the yeast. This video is less than 24 hours after adding it to my blueberry wine. I had a strong start with my dandelion wine as well in less than 24 hours. I feel you can't go wrong with this yeast. Just make sure to give enough headroom and don't overfill your airlock.

Making an apple melomel, and generally use Red Star Champagne yeast, but picked up some of the Lalvin K1-v116. It has been cold in Massachusetts, and I have a small back room that stays relatively cool in the summer. I put up two five gallon Carboys in the back room - probably low sixties - and the fermentation did not take off overnight. I continued to watch it all day, stirred it, and decided in the evening to bring it out into a warmer area about an hour before I went to bed. The fermentation picked up so much that I decided to put tubing from plastic bucket and big mouth bubbler to one gallon bottles half filled with water - to trap any overflowing foam. Temp of must at that time was 78 degrees. When I awoke in the middle of the night to go to the bathroom (I'm an older fellow, you know) I found that both of my lids had 'BLOWN OFF' their containers. Now that is a vigorous fermentation. When I use it again, I might start the fermentation in a warm area, just to get the yeast propagating, but soon after that I'm moving it to a much cooler spot for continued fermenting.