Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Lalvin yeast 71B-1122 for Cider??

Reply
 
LinkBack Thread Tools
Old 02-03-2009, 04:12 PM   #1
Brewkowski
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Brewkowski's Avatar
Recipes 
 
Join Date: Aug 2008
Location: Chicago area
Posts: 1,369
Liked 24 Times on 23 Posts
Likes Given: 24

Default 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?

__________________
Brewkowski is offline
 
Reply With Quote Quick reply to this message
Old 02-03-2009, 07:17 PM   #2
gratus fermentatio
Feedback Score: 1 reviews
Recipes 
 
Join Date: Jun 2008
Location: Montana
Posts: 8,356
Liked 713 Times on 500 Posts
Likes Given: 1783

Default

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.

__________________
gratus fermentatio is offline
 
Reply With Quote Quick reply to this message
Old 02-04-2009, 05:25 PM   #3
Freezeblade
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2008
Location: Oakland, California
Posts: 1,415
Liked 21 Times on 13 Posts

Default

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.

__________________
Primary:Russian River Redemption clone, Kelly's Melomel, Graham's English Cider 22-23
Clearing:Apple Wine
Aging:Public House Dry Stout, Procrastination Porter, Mr. Brown Ale, Westvleteren 12 Clone, Mead, Duvel Clone, Graham's English Cider 6-21, Belgian Draak Strong Ale, Fig Melomel, Acerglyn, Restorative Tonic Metheglyn
Freezeblade is offline
 
Reply With Quote Quick reply to this message
Old 02-04-2009, 07:20 PM   #4
Brewkowski
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Brewkowski's Avatar
Recipes 
 
Join Date: Aug 2008
Location: Chicago area
Posts: 1,369
Liked 24 Times on 23 Posts
Likes Given: 24

Default

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.

__________________
Brewkowski is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Lalvin Narbonne 71B-1122? PFlint Cider Forum 4 01-18-2012 02:32 AM
Lalvin 71b-1122 for Apfelwein Crazytwoknobs Wine Making Forum 11 01-17-2012 08:17 PM
Used Lalvin EC-1118 wine yeast before? JMO Recipes/Ingredients 6 11-14-2008 01:20 AM
Red Star or Lalvin yeast? bluefoxicy Soda Making 3 09-14-2008 06:18 PM
Lalvin D47 Yeast Brewing Clamper Recipes/Ingredients 4 10-28-2007 03:39 AM