71B was made for apples.
Why would a transformation from malic to lactic reduce the TA? It will reduce the pH.. but the same amount of acid will still be in the cyser, won't it?
I am hung up on the fact that the lab that produces 71B states that that yeast converts malic to lactic. http://catalogapp.lallemandwine.com/uploads/yeasts/docs/fb7de2b9d2294a079dcfd3339362606d478daace.pdf
How do you read this page, Maylar? My British English suggests that 71B DOES convert malic to lactic but your US English may read the paragraph differently.
But insofar as this yeast DOES metabolize malic that is why after about 6-9 months of aging apple cider or wine tastes very different - far more smooth. But that said I have to admit that I have not performed a chromatography test that I can then show you that lactic acid is present and malic has been significantly removed
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