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?
- 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?