View Full Version : Couple of 71b-1122 questions

04-30-2014, 07:38 AM
Okay, I'm using 71b for a 'fairly' light, SG1.080, red grape cyser (i.e. 'clearing juice and apples out the freezer cyser'). I chose 71b as for it's ability to metabolise malic acid, as half the apples are cookers and I want to tone down the acidity. I read unlike with bacterial malo-lactic fermentation, this yeast converts malic acid to ethanol. My questions:

- will the malic > ethanol conversion have a non-trival effect on the final ABV?
- I may want to bottle prime some of it. Is this out of the question for 71b with it's reputation for giving off-flavours from the lees?

04-30-2014, 07:45 AM
Um, just dawned on me, probably should have posted this in yeasties and beasties.

04-30-2014, 09:14 PM
Posting this kind of question in either place is fine. Now, to your questions - first, the amount of malic acid metabolized by the yeast will have no measurable effect on the final ABV. Second, it is not a good idea to bottle prime and carbonate with 71B, since as you have noted, some rather nasty compounds result from the autolysis of that yeast strain.

Medsen Fey
04-30-2014, 09:52 PM
Although 71B wouldn't be my first choice for bottle carbonating, it can be done without creating "funk". Let if clarify as much as possible before carbonating so that the amount of sediment will be minimal and your odds of having a problem will be greatly reduced.