Lalvin 71B Winemaking Yeast 1 teaspoon (about 5g) - suitable for 1 batch of wine up to 23L (do not split for smaller batches). Use within 6 months & store in refridgerator.
This is packed down version (not in manufacturer's packaging).
Suitable for whites, reds, rose, mead, cider.
Characteristics:
To "pitch" (add yeast to must) yeast recommend it is rehydrated for 20 minutes first:
Lalvin 71B was isolated by the INRA (National Agricultural Research Institute) in Narbonne, France. Lalvin 71B is known for making blush and semi-sweet wines with a tropical fruit character. Long-lived aromas are due to its production of relatively stable esters and higher alcohols. Lalvin 71B also softens high acid musts by partially metabolizing malic acid.
Suitable for sweet or semi-sweet wines as once the alcohol content has reached 14% the fermentation will stop and any sugar will remain as residual sugar.