Lalvin 71B 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.
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I really like this yeast for making my Christmas batch of Mead every year. I used two packets with 15 pounds of honey. Takes about 4 weeks of active fermentation before going into the secondary. I use it every time because it always turn out great
I was having a problem with high acidity and tart taste withTexas Muscadine grape, my friends and I were never satisfied with the taste of the Muscadine wines using other yeast. I called Midwest and talked to several of Their representatives in-depth of my problems and as a solution was decided that I try 71B-1122. I did so and the wine is fantastic now and all who try it agree the acidity and sharp taste problem has been solved even through out the alcohol ranges made from 9 to 14% so far. I have made 9 ,5 gallon batches so far all with a great taste!
I use it for grape , blackberry and pear. Stands up good for high sugar content.
This yeast is excellent for mead. No unsettling smells and ferments fast. Start it right and feed it some nutrients - you will have a bubbling airlock in no time. Beyond the above - it does not give your beverage an odd flavor, and it settles out on it's own. Recommend this to wine and mead makers.
This 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.