Selected in Narbonne at the Institut national de
recherche en agriculture (INRA) by J. Maugenet. The selection was
designed to isolate yeasts that would produce a fruity yet fresh
character in wine that would live long after
Oenological properties and applications:
The 71B strain is a rapid starter with a constant and complete
fermentation between 15° and 30°C (59° and 86°F) that has the
ability to metabolize high amounts (20% to 40%) of malic acid. In
addition to producing rounder, smoother, more aromatic wines that
tend to mature quickly, it does not extract a great deal of phenols
from the must so the maturation time is further
The 71B is used primarily by professional winemakers for young
wines such as vin nouveau and has been found to be very suitable
for blush and residual sugar whites. For grapes in regions
naturally high in acid, the partial metabolism of malic acid helps
soften the wine. The 71B also has the ability to produce
significant esters and higher alcohols, making it an excellent
choice for fermenting concentrates.
An excellent choice for blush & residual sugar whites, nouveau
& young red wines. Also a good choice for late harvest
8/30/2013 -- I used Lalvin 71b-1122 to try something different for my apple wine. Added the yeast and nutrient 13 hours ago. Covered the pot with a clean dish towel. So far fermentation has not started. Temp of the juice is between 80 - 82 degrees. Still smells sweet. Is this too long to wait for fermentation? Is it now stuck? Should I add more . . .
Response From Homebrew Heaven: Usually when we hear this, it is the result of adding sulfite (campden tablets), sorbate, or juice with preservatives prior to adding yeast. Could that be the case? If so, you'll need to let it "blow off" the preservatives before adding more yeast.It sounds like an ideal environment for fermentation. I would wait another day or so, and . . .
5/17/2010 -- what is your phone number?
Response From Homebrew Heaven: We can be reached at (425) 355-8865Our toll free order is (800) 850-2739
8/3/2009 -- Most of the yeasts I see advertised have some kind of a number after it. This one doesn't, it lists "Montrachet" and "Cote de Blancs". Are there those numbers (which I assume are related to the strain of the yeast?) associated with these two types? Ultimately I'm looking for a user friendly for all alcohol purpose (not making bread) generic . . .
Response From Homebrew Heaven: Some manufacturers use numbers to identify the particular strain of yeast (like Lalvin) and some don't (like Red Star). A few, like Wyeast, uses both. For example Wyeast #4946 Zinfandel Yeast.Red Star Montrachet is a very good all-purpose yeast in the size you are after.
1/26/2008 -- I live about an hour (if traffic is good) from the address on your website. Do you have an actual store or is everything here based solely online?
Response From Homebrew Heaven: Yes, we have an actual brick-and-mortar store in Everett, WA. People actually walk in and buy stuff!Our address is:Homebrew Heaven9121 Evergreen WayEverett, WA 98204Heck, you can actually call us on the phone, too! It's 425-355-8865. A person will actually answer as long as it's business hours!
12/15/2005 -- What is the difference with all the yeasts? Can Fleischmanns active dry yeast work?
Response From Homebrew Heaven: To make bread? Yes. It makes crappy wine, however.Each yeast strain has different flavor and aroma characteristics, as well as different alcohol tolerances. Good wine is made with quality wine yeast. NOT bread yeast.
9/8/2004 -- I recently crushed 8 cases of zinfandel grapes and added & mixed-in campden tablets to the "must". I then pitched my yeast. Should I have waited a day to pitch the yeast? Will the campden tablets kill off the pitched yeast?
Response From Homebrew Heaven: Yes. It is very likely that you have at least "stunned" your yeast, and possibly killed it. You need to wait at least 24 hours after adding sulfites to your must before adding yeast. Additionally, the fermenter must be kept open to the air during this time. I would obtain some more yeast, stir well and re-pitch.
11/24/2003 -- Just prior to adding the yeast when making an 8 gallon batch of applecider wine, I noticed the package read "good up to 5 gallons". I wasn't able to add a 2nd package until now (48 hours after original package was added). Do you think I'll be ok? Any recommendations at this point?
Response From Homebrew Heaven: Probably not a problem. The yeast will multiply as needed to gobble up the sugars. By the way, OUR Wyeast packages are good for 10 gallons (XL Packs). Not sure where you got yours, but we sell only the 10 gallon sizes. Better to have too much yeast than not enough.
11/8/2003 -- What kind of wine yeast should I use for....(berries, apples, white wines, reds, etc etc etc)
Response From Homebrew Heaven: This is a common question. There are many more wine yeasts available now than in the past. We have a helpful Wine Yeast Selection Chart available here:http://www.homebrewheaven.com/yeast_selection_chart.htmHope this helps!
11/7/2003 -- What is the best yeast for making apple wine? I plan to use apple juice.
Response From Homebrew Heaven: That really a matter of preference, but for a true wine, I would use Cote de Blanc. For a cider, I would use Wyeast Cider yeast #3766. Both of these emphasize "fruitiness", and leave a little residual sweetness.For a wine yeast selection guide go to:http://www.homebrewheaven.com/yeast_selection_chart.htm
9/12/2003 -- WHAT IS THE BEST YEAST TO MAKE A SWEET WINE LIKE A GERMAN ASSLEASE AND CAN A WINE BATCH SOUR?
Response From Homebrew Heaven: For yeasts, I would choose Cote de Blanc (dry) or Rudisheimer (liquid). Premiere Cuvee will work, but I think these two are better choices.For convenience, you can find a wine yeast selection chart at:http://www.homebrewheaven.com/yeast_selection_chart.htmYes, a batch of wine can sour (turn to vinegar) with poor sanitation and . . .
9/7/2003 -- How long will it take for me to receive a shipment of yeast. Them there grapes won't wait!
Response From Homebrew Heaven: That depends. Where ARE them there grapes?Sorry. I don't mean to be a pain, but that kind of info helps a lot. Many people admire those grapes growing all year long, and plan to make wine with them. It's funny to me that it's only when they PICK the grapes that they think of ordering yeast. We can get most packages out within a day or . . .
9/1/2003 -- This is the first year I'm trying to make wine from Cabernet Franc, any suggestions which strain of yeast to use for this varietal. A wine maker suggested Prise de Mousse, but I'm also reading about Pasteur Red.
Response From Homebrew Heaven: I think the Pasteur Red would be a better choice. A very nice yeast for any red wine. Perhaps a better choice would be the Wyeast (liquid strain) Bordeaux #3267. It has a very complex, berry and graham cracker type flavor that I like, anyway.Either yeast will do nicely!
8/17/2003 -- If each packet of yeast is sufficient for 5 gallons of wine, would i use one fifth of the packet to make one gallon of wine? What would happen if i use the entire packet to make one gallon?How can i get my wine to have a higher alcohol content?
Response From Homebrew Heaven: Using more yeast (like the whole package) only starts the fermentation faster, it has little effect on the total alcohol content. There is no harm in using the entire package.To increase the alcohol content, you need to increase the sugar content of the juice. The yeast converts the sugar into alcohol and CO2. The CO2 is released during . . .
7/22/2003 -- I make white wine from bottled white grape juice. Pls. advise which wine yeast I should use.
Response From Homebrew Heaven: Th Lalvin D47 should work very nicely. Another one is Red Star Cote de Blanc.
7/8/2003 -- I want to make prickly pear wine (yeah cactus fruit!). What is the yeast recommeded for this wine?
Response From Homebrew Heaven: This is entirely a matter of preference, but I would use the Red Star Premier Cuvee. It is a very reliable, all-purpose wine yeast.
6/29/2003 -- Can this yeast be used to make peach and watermelon wines, also fruits that can be bought fresh from the supermarkets.
Response From Homebrew Heaven: Yes, absolutely. It is a very good yeast for fruit wines.
6/17/2003 -- How many gallons of wine I can make with a single pack of this yeast?Actually I'm gonna making some wine out of berries and rhubarb. Do you suggest to use this yeast even for the all berries wine or do you suggest to use another kind of yeast?
Response From Homebrew Heaven: Each packet is sufficient for 5 gallons of wine.The Montrachet strain of yeast is excellent for these wines, but if you want to try a different one, the Cote de Blancs does a nice job as well. It seems to leave a little more residual sweetness and fruitiness. Enjoy!
6/3/2003 -- Is the Lalvin 1118 a good choice for the secondary fermentation of champagne in the bottle? If not, what do you suggest?
Response From Homebrew Heaven: Lalvin 1118 is a good choice for this purpose.
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