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-   -   Lalvin yeast 71B-1122 for Cider?? (http://www.homebrewtalk.com/f32/lalvin-yeast-71b-1122-cider-101438/)

Brewkowski 02-03-2009 04:12 PM

Lalvin yeast 71B-1122 for Cider??
I read on one post that this is not necessarily a great yeast for it, but I was looking for a yeast that would enable a little more of a semi-sweet cider rather than champaign dry and backsweetening. I believe the one of the posters said because of the yeast attacking the malic acid in such a way, it would possibly help to add additional tannins or acids? I was going to use a few grains to add something to the recipe, if I mashed those for over an hour would that add any tannins or acid? Any thoughts in general?

gratus fermentatio 02-03-2009 07:17 PM

71B-1122 (Narbonne) will still go to 14% ABV, so it will take your cider dry unless you raise your gravity enough to counter that; but then it would be sort of hooch-like wine. While the Narbonne will take it dry, it will also soften it but metabolising some of the malic acid, there will still be some acid left, just not as much. The narbonne does nothing with ascorbic acid, which depending on your juice, will also be present in varying amounts. If you've ever compared a chenin blanc with a soft chenin blanc, that'll give you an idea as to how the cider made with 71B might finish. Having never used it on apple juice, I can't say for sure, but I think my guesstimation is pretty close. I'm curious to see how it turns out, keep us posted. Regards, GF.

Freezeblade 02-04-2009 05:25 PM

IMHO, as well as from experience, if you're going for a semi-dry to off-dry cider, stray away from wine yeasts and look into some strains of ale yeast. I'm working on experiments currently with different ale yeast strains and have used (so far) s-04, s-05, wlp 023, 005, 550, 400, nottingham, and a few others. The one that has kept the highest FG so far is the s-04, which seems to end consistantly at 1.002 (this is with no additional sugar added, just juice and yeast).

As for 71B-1122, I have used it in a cider before, and didn't like it as much, I like good acidic and tannic ciders, and it softened it a bit much for my liking. YMMV.

Brewkowski 02-04-2009 07:20 PM

Well, I guess I'll go ahead with this yeast and see what happens. I did some more looking and it said it is recommended for high malic acid wines because of how much acid it takes out, and apple juice is full of malic acid, so hopefully it will turn out. I'm also adding some unfermentables to hopefully bring the FG up a little. Perhaps I'll add a little acid blend if it turns out to be too soft.

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