Details71B-1122 is a low foaming strain that is a very rapid starter that will produce smoother, more aromatic wines that will mature quickly, as it limits phenol extraction and neutralizes malic acid up to about 40%. Well suited for whites, concentrates and nouveaus.
- Details & Instructions
Ideal Temperature Range (°F) 59-86°F Attenuation (%) NA Flocculation Medium Alcohol Tolerance (%) 14% Rate of Fermentation Moderate Foam Production Low Nutrient Requirements Normal H2S Production Very Low SO2 Production Very Low Profile Wine
4.9 / 5.012 ReviewsNice all around yeastKeep it below 68f. If you are using it in mead do a staggered feeding schedule.October 7, 2012Good yeastI used this on a white grape and found it left me with a semi-dry end product. The final result had a bit more residual carbonation than other yeasts. No funky off-aromas or flavors. Decent yeast.December 15, 2012Worked wellI used this yeast for a Blush, and I liked the taste. I made sure to follow directions and rehydrate first, so the yeast don't die. I made sure the temperature was at the mid way point of the recommended range, so as to avoid off flavors._x000D_January 10, 2013Great for BeginnersI used this strain for my first batch of wine. It turned out great! I kept the wine cooler (below 67 F) and didn't have any problems.March 15, 2013Great yeast for all types of wineI've used this yeast for both red and white concentrates and I've had no problems at all. I highly recommend this yeast for any beginner wine maker.April 22, 2013Good yeast for Mead makersI spoke with the owner of Midnight Meadery and he said to use this yeast and keep the fermentation temperature from getting too high. I made a dry mead using this yeast and it came out pretty good.July 11, 2013Good YeastI've used this on a Peach Melomel and a batch of Mead and both batches turned out great. Leaves a nice floral / fruity aroma with a slight residual sweetness.September 5, 2013Good for Dry MeadsThe yeast did quick work of the honey. I racked after a month, then after another month, and aged for a year. The Mead was clear and clean though a little on the dry side. It's inexpensive too.November 7, 2013Good choice for Mead makingRehydrate with GoFerm, and I used some DAP along with the honey and the fermentation was faster than I expected. A month later I racked and aged it for 4 months before bottling. I gave it another 3 months and tasted the mead and it was quite nice.January 7, 2014Ferments quicklyThis yeast has a clean less fruity taste and settles out when done. Using yeast nutrients and adding Nirtrogen in the form of DAP I am usually done in a month, which is very fast for Mead. The lees have settled and I can age in a carboy fro 6 months and bottle it.March 24, 2014
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