D47 vs 71B

**LightningInABottle** · 02-08-2010, 01:00 AM

I started 2 meads on the same day a few weeks ago. One with D47 (a varietal) and one with 71B (Blood Orange Mead.) It is interesting that the 71B has way more lees than the D47. Is this typical?

MedsenFey · 02-08-2010, 01:18 PM

Different recipes give different results. Having fruit in a recipe often produces more lees and faster clearing.

**LightningInABottle** · 02-08-2010, 02:30 PM

I just found this at the Lavlin site-

ICV D-47
Oenological properties and applications
The ICV D-47 is a low-foaming quick fermenter that settles well, forming a compact lees at the end of fermentation. This strain tolerates fermentation temperatures ranging from 15° to 20°C (59° to 68°F) and enhances mouthfeel due to complex carbohydrates. Malolactic fermentation proceeds well in wine made with ICV D-47.

So compact lees. Now to make a batch of the Blood Orange Mead with D-47

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