Lalvin 71B Wine Yeast - UX-Y1XE-IDOI - Perfect for Fermenting Red and White Wines

Suze Lymburner: Thank you

United States on Dec 27, 2023

Bethan Maher: 71B, the yeast with flair, in the brewing air,
A vino sorcerer, with a bubbly dare.
In the cider's tale, you dance with zest,
Oh, 71B, you're the fermenting best.

Like a grapevine maestro, you conduct the show,
Transforming sugars to joy, as you go.
In the orchard's symphony, you pirouette,
Cider's secret ingredient, no one can forget.

You malic eater, you shine so bright,
In the brewing realm, a guiding light.
71B, in the barrel's embrace,
An apple cider's star, with a yeasty grace.

In other notes I’ll update (if I remember) on how it did with the malic acid fermentation/reduction

United States on Nov 20, 2023

Amazon Customer: I’m not sure what thickness has to do with yeast but....
71b is a great yeast. I use it for meads, it’s always fermented well and give nice flavor. It also seems to be ready to drink relatively quickly. Alcohol tolerance is 14% but it will often go past that so be careful about fermentation starting up again if you backsweeten ans don’t use additives to stop that.

United States on Sep 27, 2020

Standng: hydrated a little less than a teaspoon of 71B yeast in 4 oz water, added 1/2 tsp sugar and a little apple juice. Mixture 90F temp. Waited 1/2 hour it was already foaming. Added it to the rest of the juice and nutrient mix 80F in the gallon jug. Took off like a rocket and started working. Two days later airlock is bubbling 1 burp a second. Room temp about 74F degrees. I usually use EC1118 which always works to make apple wine. The test is to see if there is a taste difference between the EC1118 and 71B.

11/4/19 After using 71B several times this is my conclusion. 71B is a good yeast for several wine types. I am not a fan of it for making Apple Wine. Why? 71B eats Malic Acid, which is the main acid in Apples, that gives it that apple taste. For me it 71B leaves the Apple Wine flat, flabby, lacking that white wine pucker. Adding Acid blend does nothing to preserve the Malic Acid when using 71B..... ........................... Now, EC1118 left the Apple Wine bright, and crisp, though it will ferment all sugars leaving you with a higher ABV (alcohol) percent, and dry taste. Conclusion: 71B is great for red winemaking or wine that you want to have fruty flavors and pucker or...

United States on Jun 29, 2019

collegestudent: This creates a somewhat bitter wine unless it is allowed to age for at least a month to become drinkable. It is fast fermenting, some wines were done within a week others took a full month. The reason for the star deduction is for the taste that is produced, which is far inferior to other yeast varieties even from Lalvin. I've had the yeast for six months now, storing it in the fridge, and have seen no reduction in fermentation time when the directions are followed for activating the yeast (soak in 100 degree water for twenty or so minutes then slowly bring to temperature of the brew, i like to slowly add juice to the warmed yeast).
Since this didn't make the best tasting wine I used it for bread, which turned out sweet and delicious

United States on Mar 29, 2018