Lalvin K1-V1116

After several attempts at making a small batch of wine, which ended with stuck fermentations, I elected to try this strain for fermenting a small batch (35 lbs of clusters) of Cabernet Savignon. Damn this yeast went straight to zero residual sugar. As a result it's my new favorite home-made wine yeast.

My home-made Cab here in Boise is labeled Chateau Bonnier de La Chapelle after a hero of the French resistance.

very good yeast really fast starting would buy again and will in the next batches of mead/wine i make

started bubbling away 3 hours later

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