71B-1122 (Narbonne) Lalvin
Species : Wine
Fermentation Temp Range (°F) : 59-86
Apparent Attenuation Range (%) : n/a
Flocculation : Medium
Alcohol Tolerance : 14%
Pitching/Fermentation : 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.
Notes : 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.
Best Styles : Blush, Residual Sugar Whites, Nouveau, Young Red Wines, Late Harvest Wines, Rose
Looking for a Liquid or Dry Yeast Substitution? The brewers at Adventures in Homebrewing have tried most of them. The following are some suggestions that have worked for us.
Liquid Yeast Substitution : n/a
Dry Yeast Substitution : Vintner's Harvest SN-9