Is the acidity the only thing you can taste? Try partnering acidity-reducing 71B yeast with a co-inoculation of bacteria such as VP41.
Lalvin 71B™ is a high ester producer, which gives the ciders their characteristic fruity (fruit salad) aroma. It is known for the production of the ester isoamyl acetate (3-methyl butyl acetate), an ester described as having a banana and pear aroma. The cell walls of Lalvin 71B™ are also highly adsorptive of polyphenolic compounds,.
Lalvin 71B™ also undertakes malo-ethanolic fermentation, a biochemical pathway whereby some malic acid is degraded during alcoholic fermentation. Between 20-40% of malic acid in the juice can be metabolized this way. Due to a low nitrogen demand, low H2S production and low production of SO2, this yeast is ideal to use in preservative-free ciders.
Datasheets
Technical Datasheet: Click HERE to view & download
This provides the detailed information you need to use the product; detailing the benefits, where to use it, how to use it and the dose required.
Safety Datasheet: Click HERE to view & download
This provides all the essential safety data legally required for the product; detailing any hazardous chemicals used, best practices on how to store and handle the product, as well as how to deal with spills, fires and medical emergencies.