http://www.gwkent.com/maurivin-b-wine-yeast-500-gram.html
I'd try maurvin b , Frontenac can have acid levels so high , 71b won't get you where you need to be. The ph can be too low to get mlf to start after primary
So maurvin b s ability to eat 55% Malic can be a huge help with Frontenac.
71b only converts 5%
http://www.gwkent.com/maurivin-b-wine-yeast-500-gram.html
I'd try maurvin b , Frontenac can have acid levels so high , 71b won't get you where you need to be. The ph can be too low to get mlf to start after primary
So maurvin b s ability to eat 55% Malic can be a huge help with Frontenac.
71b only converts 5%
Where did you come up with 5%? According to their website http://www.lalvinyeast.com/71B.asp it converts from 20-40% malic acid. It reduces acid levels to where mlf can begin.
Maurivin is another choice, but I have not tried it myself yet and since he asked what we tried, I replied the way I did.
It was the figure the Lallmand lecturer gave at a yeast seminar I went to.
5 to 10 percent was the effective shift given.
I've used both 71b and maurvin b.
Maurvin gives a bigger ph shift and TA drop.
I first heard of maurvin b when visiting wineries in Quebec , Frontenac is commonly grown there and maurvin is widely use. It's also better for red wines.
You'll need MLB , and nutrient for both , that's over 50 bucks .
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