Originally Posted by shelly_belly
What is the difference between k1v116 and 71b-1122 that you could describe? Have you found a yeast you like better? Do you have a nutrient preference? Have you used dextrose instead of table sugar and if so is there a difference? Thank you for your time.
The 71B is purported to reduce more of the malic acid during fermentation, so if the berries have a "bite" to them, that is my preference but most years our berries are nice and sweet so I haven't really noticed a huge difference in the final product.
The wine from last summer was just bottled, and it was so rich that I oaked it. I think it will be very nice in the end (it was awesome at bottling!) and I used 71B.