Lalvin 71B-1122 Professional Winemaking Yeast.
5g is the amount for 1 batch of wine of any quantity of wine up to 23 litres. Do not split for smaller batches.
Suitable for whites, reds, rose, mead, cider.
To "pitch" (add it to your wine) your yeast you should rehydrate 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.