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Old 04-21-2011, 07:42 AM   #1
Apr 2011
Carpinteria, California
Posts: 2

So I am currently trying to decide whether I want to use Lalvin 71B or D47. I think I am leaning towards the 71B. Also I was wondering what ester and EVC are?

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Old 04-21-2011, 06:37 PM   #2
Jan 2010
Posts: 1,034
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If you tell us what you are planning to make, folks might have some suggestions on which will work better.

Esters means the yeast produces a lot of esters which usually give a strong, fruity aroma. EVC is enhanced varietal character - these yeast may be able to promote the aromas of some grape wines by enzyme activity that releases aroma molecules from more-complex forms. It probably doesn't mean much for traditional meads, and while it may have some impact on fruit meads, we don't really know how it affects different kinds of fruit.

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Old 04-21-2011, 10:47 PM   #3
biochemedic's Avatar
Jun 2010
Carnegie, PA
Posts: 2,220
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There are some people who use 71B as their "house yeast" for mead...I tend to use it for melomels (fruit meads), and use a more neutral yeast for other mead. Especially if I want it dry (which I usually prefer), I tend to use Wyeast Dry Mead strain.

I agree it'd be helpful to know exactly what you're intending to brew...
Packaged: Fruitcake Old Ale
Primary: 15 Min Pale Ale (Waimea hops), Unoriginal clone (hoppy session mead)
Secondary: Why do I keep this line here...?
Bulk Aging: Simple Cyser '15, Cocobochet, Wild Cider (2014 & 2015)
Planned: So many ideas, not enough time to brew them....

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Old 04-24-2011, 07:17 PM   #4
2ndGenBrewer's Avatar
Nov 2009
Posts: 153
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Also, you might want to consider what temperatures you will be able to ferment at. I live in a 3 floor apartment and am lucky if I can maintain the low 70's during the summer. I've had my best luck with 71B-1122. It ferments quickly with nutrients and produces minimal fusels at higher temperatures. If you have access to a basement and can ferment in the mid to high 50's I've heard D47 works fanatastic.

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Old 04-26-2011, 01:07 PM   #5
Jan 2011
Denver, colorado
Posts: 30

I've fermented D47 at 68-70 with great success.
"To alcohol! The cause of, and solution to, all of life's problems."-Homer
"Nothing promotes disrespect of the law more than passing laws which can not and should not be enforced." - Albert Einstein

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Old 04-26-2011, 02:28 PM   #6
fatbloke's Avatar
Dec 2006
UK - South Coast.
Posts: 2,698
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whereas I don't really like D47 (might be to do with the types of honey I have access too).

For traditionals, I go for either D21 or K1V-1116.

If it's got fruit in it, then I'll often use either K1V-1116, but I have used RC-212, though it needs more supervision as it tends to be nitrogen hungry.


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Old 04-26-2011, 05:04 PM   #7
Feb 2011
Northeast, OH
Posts: 27
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I've used 71B 1122 for everything so far, and believe my best results with it have been in my fruit meads.

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