Details
A rapid starting and constant fermenting semi-dry white wine yeast that will enhance fruit flavors and add fruity esters, ideal for fermenting with neutral grapes or concentrates. Limits phenol extraction and may neutralize up to 40% of malic acid producing a smooth and rounded "nouveau" wines that will mature quickly. A low foaming strain. Whites, roses, nouveaus and concentrates. Also known as the "Narbonne" strain. 59-89° F (15-° 30C) Alcohol Tolerance: 14%.
Customer Reviews
- Valuable for cidermakers Review by rcd
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71B is a reliable yeast for cidermakers, with two important characteristics:Rating
- It can reduce acidity (consume malic acid) substantially, which is a real help if you're working with a lot of sharp apples--common in the US.
- It almost never produces H2S (rotten-egg), even with low-nutrient fermentations. It's one of the most dependable yeasts for cider in this respect. (Posted on 2/6/13) - Used with Cider Review by Alex
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I used this yeast with a batch of cider, which was actually my first attempt at brewing. I wanted to start out with a dry yeast and was quite happy with the 71B-1122. The batch turned out well. I might experiment with some wyeast in the future, but I'll definitely be using this again at some point. (Posted on 1/23/13)Rating - Good Mead Yeast Review by Victoria
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I have used this for the vast majority of my meads. It works very well for fruit meads. Out of around 13 batches, I have only had one stuck fermentation with 71B-1122, and that was due to having a an initial gravity of around 1.2. (Posted on 12/9/10)Rating
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