Lalvin 71B
Also listed as 71B-1122
Ester-forward wine yeast that can partially metabolize malic acid — a friendly pick for fruit meads and early drinking.
TypeWine yeast (Saccharomyces cerevisiae)
Temperature15–30 °C (59–86 °F)
Alcohol tolerance~14%
NitrogenLow nutrient need.
Flavor & best uses
Fruit-forward, ester profile; rounds out high-acid fruit musts.
- Fruit meads (melomels)
- Young, early-drinking meads
- High-acid fruit additions
Good to know
- Can partially metabolize malic acid, softening sharp fruit acidity.
- Moderate fermentation speed.
- Alcohol tolerance is not a hard stop — it depends on pitch rate, nutrients, temperature, pH, and osmotic stress, and manufacturer sheets state it is subject to fermentation conditions.
Plan a batch with Lalvin 71B
Use the planner to project gravity, ABV, a fermentation timeline, and a nutrient schedule for your recipe.
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