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THawk
06-19-2012, 01:52 AM
What would usually be the best application for 71B yeast? I have the following on-hand:

D-47 == too warm in the Philippines for that
1118 == my go-to yeast
1116 == ok, but I had a bad experience with this one... had a mango mead go dry on me
71B == no idea what to do with this one...

Bought the 71B when I was looking for different yeasts to try. Never really tried it. Basically, can I use it the same way I use EC-1118?

fatbloke
06-19-2012, 02:49 AM
What would usually be the best application for 71B yeast? I have the following on-hand:

D-47 == too warm in the Philippines for that
1118 == my go-to yeast
1116 == ok, but I had a bad experience with this one... had a mango mead go dry on me
71B == no idea what to do with this one...

Bought the 71B when I was looking for different yeasts to try. Never really tried it. Basically, can I use it the same way I use EC-1118?
K1V-1116 is vastly superior to 1118, especially for traditionals.

1118 is fine for restarting stuck ferments and if you want a dry, sparkling mead.

71B is good for fruit based meads, especially for cysers and pyments. But you should make sure its racked after the ferment is complete.......

THawk
06-19-2012, 03:31 AM
71B is good for fruit based meads, especially for cysers and pyments. But you should make sure its racked after the ferment is complete.......

Hmmm... maybe I'll try 71B with my next blueberry mel...

Chevette Girl
06-19-2012, 12:17 PM
71B's a great yeast. It's just not for me, I'm too laissez-faire about leaving stuff on the lees... I'm getting more and more to be a fan of K1V and D-47 (for winter brewing at least).

fatbloke
06-19-2012, 02:30 PM
71B's a great yeast. It's just not for me, I'm too laissez-faire about leaving stuff on the lees... I'm getting more and more to be a fan of K1V and D-47 (for winter brewing at least).
ah, well, since I found out about what the late Brother Adam used down at Buckfast, all of my traditionals are either D21 or K1V - yes I do have some 71B for "white" or "green" fruit, and RC-212 for reds, but the only time I'd use 1118 is for emergencies.

I'm not gonna go forking out for decent, varietal type honey only to loose all the aromatics to Mr Angry the fermentation monster and his atmospheric demons!

It irritates the hell out of me when I hear of yet another HBS, that obviously know bugger all about meads, recommending EC-1118 because of a little wine making experience and some poorly thought out assumptions.......

Oh, and as an aside from the "rantette", 71B is good for fruit based brews particularly if it's a "malic" fruit as it will metabolise about 1/3rd of any malic acid present. So it's a bit like having a yeast that will do limited MLF....

Chevette Girl
06-19-2012, 11:22 PM
Yeast testing is on my to-brew list, haven't gotten there yet.

Perhaps I abuse my fermentations enough that I haven't really noticed this flavour and aroma loss from Mr Angry the Ferment Monster. Or perhaps my taste is not discerning enough... I know all you want to use it for is restarts, but it's the wine yeast that has come with almost every single wine kit I've ever made, so the winemakers must think it's worth using... that, or it's a really idiot-proof yeast and grapes have a more robust flavour and aroma than honey and all the non-grape fruits we keep trying to ferment. And I've never really had access to a good varietal to worry about anyway.

I like the results from RC-212 so far, but boy is it a whiny needy little so-and-so while it's fermenting...

TAKeyser
06-19-2012, 11:58 PM
I like the results from RC-212 so far, but boy is it a whiny needy little so-and-so while it's fermenting...

I love the results with RC-212 in my Chocolate Raspberry (can't wait for the aging to be finished, wish I would have went bigger than 3 gallons), but man I don't think I babysat a yeast as much as this one!

Chevette Girl
06-21-2012, 01:08 AM
I love the results with RC-212 in my Chocolate Raspberry (can't wait for the aging to be finished, wish I would have went bigger than 3 gallons), but man I don't think I babysat a yeast as much as this one!

Whiny McStinkypants yeast... but if you feed it, it does a damn good job.

Medsen Fey
06-23-2012, 09:54 AM
71B is an excellent yeast for traditional meads as well. It adds a lot of esters giving a wondeful aroma. We know it can work well at room temp (& higher) in berry melomels. Some folks have reported it works well in traditional meads @ high temperature, but I'd say that needs more study.

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