Cherry Wine Yeast Suggestion

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gfrank07

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It was my understanding that Lalvin 71B-1122 would be the best yeast for cherry wine in dealing with the malic acid. However, the wine/yeast pairing chart I saw in the WineMaker magazine recommends Lalvin EC1118. Any thoughts?
 

djrockinsteve

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I use the EC-1118 for all of my fruit wines. Have had great success. Others here use this or a few other types. Personal preference.
 

deboard

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I think if you plan on sweetening at all at the end, that will even out the malic acid harshness just fine. EC-1118 is a go-to yeast for a lot of people because it is very reliable. I've used it several times and it hasn't failed yet.

The 71B-1122 will reduce malic acid content, and there are yeasts made by other brands that do the same thing. I used it in my cherry barbera grape blend because it will be dry and I wanted to reduce the malic acid a bit.
 

mmadmikes1

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An added note, I would use the 71b 1122 because I seldom back sweeten. Alaso the Red Star Premeir Cuv'ee is the same yeast but dioffernt manufactor as EC 1118
 
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