Yeast Strain · Reference

Lalvin 71B: Alcohol Tolerance, Temperature & Best Uses

Lalvin 71B (71B-1122) is a fruity wine yeast that tolerates about 14% alcohol, ferments at 15–30°C, and breaks down part of the malic acid in fruit. Specs and when to use it for mead, cyser, cider and fruit wine.

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Wine yeast beside a fruit-wine ferment, apples and blackcurrants

Updated October 2026 · 6 min read

Lalvin 71B, also sold as 71B-1122 or Narbonne, was selected in France for fruity young wines. Home meadmakers and cidermakers adopted it because of one useful trait: it breaks down part of the malic acid, the sharp acid in apples and many fruits, so the finished drink tastes rounder and less tart. It is forgiving at room temperature and is the most common recommendation for a first fruit mead.

71B specs

~14% alcohol tolerance
15–30°C fermentation range (59–86°F)
20–40% of malic acid broken down
Property71B
SpeciesSaccharomyces cerevisiae
FlavourFruity esters, soft, rounded
Nitrogen demandModerate
Killer factorSensitive: do not pitch it alongside EC-1118 or K1V-1116
Typical usesMelomels, cyser, cider, fruit and country wines, rosé and young reds
Small yeast nutrient doses portioned beside a precision scale and honey must

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When to choose 71B

Fruit meads and cyser softens tart fruit and adds fruity esters; apple mead (cyser) is its classic use.
Cider rounds off sharp apples without needing malolactic fermentation.
Room-temperature ferments happy anywhere from about 18–24°C without special equipment.
Moderate strength ideal when you want a finished drink around 12–14%.
Nutrients matter 71B has moderate nitrogen needs. In honey musts, use a staggered nutrient schedule or it can stall and produce sulfur aromas.
Do not co-pitch 71B is sensitive to killer yeasts. Pitching it with EC-1118 or K1V-1116 lets those strains take over.

Using 71B in practice

For apple mead, the cyser recipe is built around 71B. For other fruits, see fruit mead recipes.

Compare strains in the yeast strain chart and the best yeast for mead guide, which has a 71B vs EC-1118 vs D47 table. To estimate final strength, use the ABV calculator.

FAQ

Frequently asked questions

What is the alcohol tolerance of Lalvin 71B?
About 14% ABV. If your must could reach more than that, 71B usually stops early and leaves some sweetness.
What temperature range does 71B need?
15–30°C (59–86°F). Around 18–24°C is the sweet spot for clean, fruity results; it is forgiving at normal room temperature.
Why is 71B good for fruit meads and cider?
It metabolises part of the malic acid, the sharp acid in apples and many fruits, which softens tartness and gives a rounder finish. It also produces fruity esters that suit melomels and cyser.
Lalvin 71B vs EC-1118: which should I use?
Use 71B for a fruit-forward mead or cider of around 12–14% that you want soft and aromatic. Use EC-1118 for a stronger, bone-dry or sparkling result, or to restart a stuck ferment.
Does 71B mead need to be drunk young?
Its fruity esters are at their best in the first year or two, so 71B meads are often enjoyed younger than those made with neutral yeasts. They still benefit from a few months of conditioning.
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