Cider using Lalvin 71B-1122 yeast
Rick Carless
I’ve made 5 gallons just over a month ago using this yeast, which was suggested as an option in Claude’s excellent book, for ciders that might be a bit too acidic.
It’s left me in a bit of a dilemma however.
The yeast needs a minimum temperature of 15 degrees (at least according to the instructions) which I gave it by having it in my bedroom. It fermented very aggressively and quickly. It looks clear and I’ve racked it.
It’s still in the bedroom but I’m thinking perhaps I should move it to somewhere cooler to mature and perhaps get a futher malo-lactic fermentation in the spring?
Also, I’m a bit concerned that I’ve let it ferment too fast though I felt I had to follow the instructions on the packet.
Does anyone else have experience of using this yeast and if so, how did you manage the fermentation?
Rick Carless
Sent from Mail for Windows 10
Ray Blockley
Hi Rick,
I am trying the 71-B for the first time this year (as an experiment) alongside my usual SO2 + natural wild yeast ferments.
I'm fermenting them "out doors" in one of my metal sheds, no added nutrients at all. Ambient UK temp has averaged 8.2°C for November, after an average of 10°C for October. So far, fermentation has been (very?) slow & steady, with SG dropping from 1.047 to 1.020 after some 6 weeks or so. Not checked SG recently but plan to later today.
Not sure if that helps any? I didn't come across any advice as to temps to ferment 71-B at but then I didn't go out of my way to find any.... ;-)
I am interested in how my two ferments will compare though (approx 500 litres with 71-B), so will carry on with my experiment.
Ray.
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Claude Jolicoeur
See also this other discussion we had just a few days ago
https://groups.google.com/forum/?hl=fr#!topic/cider-workshop/v4jG9_qXZWk
Claude
Ray Blockley
Indeed - only on mobile so could not link to that.
Ray.
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