Designed to produce a fruity yet fresh character in wine that would live long after fermentation. The 71B strain is a rapid starter with a constant and complete fermentation that has the ability to metabolize high amounts (20-40%) of malic acid. In addition to producing rounder, smoother, more aromatic wines that thend to mature quickly, it does not extract a great deal of phenols from the must so the maturation time is further decreased. Recommended for high acid grape wines (due to its ability to metabolize acid), fruit wines (due to its high ester production) and young "nouveau" type wines.

Instructions for use:
Dissolve the dry yeast in 10 times its weight (50 ml or 2 oz) of warm NOT HOT water (104-109 deg F/ 40-43 deg C). Let stand 15 minutes without stirring, then stir well to suspend all the yeast. Add to must. Sufficient for 1 to 6 gallons.

Technical Information:

Temperature range: 59-86 deg F (15-30 deg C)
Alcohol Tolerance: 14 %
Sensory Effect: Fruity esters
Fermentation Speed: Moderate

Packet size: 5 grams