Lalvin 71B-1122 Yeast
11/6/11: Talking with Claude at Cider Days this year, this was the yeast he uses if he finds his juice too acidic. However, I'm sure he knows how to handle MLF much better than I.
10/15/11: Both batches from fall '09 using this yeast turned out bad, tasted over the course of the years and never improving. The wild yeast batch from '09 was great. As a result I don't think I'd use this yeast again.
Recommended by the guy at Modern Homebrew in Cambridge. He said it was a fruit wine yeast supposed to promote MLF, which would be good this year due to the high acidity.
Origin: Selected in Narbonne at the Institut national de recherche en agriculture (INRA) by J. Maugenet. The selection was designed to isolate yeasts that would produce a fruity yet fresh character in wine that would live long after fermentation. Oenological properties and applications: The 71B strain is a rapid starter with a constant and complete fermentation between 150 and 300C (590 and 860F) that has the ability to metabolize high amounts (20% to 40%) of malic acid. In addition to producing rounder, smoother, more aromatic wines that tend to mature quickly, it does not extract a great deal of phenols from the must so the maturation time is further decreased. The 71B is used primarily by professional winemakers for young wines such as vin nouveau and has been found to be very suitable for blush and residual sugar whites. For grapes in regions naturally high in acid, the partial metabolism of malic acid helps soften the wine. The 71B also has the ability to produce significant esters and higher alcohols, making it an excellent choice for fermenting concentrates. An excellent choice for blush & residual sugar whites, nouveau & young red wines. Also a good choice for late harvest wines.Description from the Lalvin page.
Purchased at Homebrew Emporium in Cambridge for $1/pack in 2009.
Lalvin Yeast FAQ