71B is a very fast starting strain that produces round, smooth, more aromatic wines that mature quickly. Great for blush and residual sugar white wines. Lots of aroma and an alcohol tolerance of 14%. 59 to 86 degree fermentation range.
I've been making melomel with Montmorency cherries for several years now and I've tried multiple different yeasts, both for red and white wines. This is definitely the best. It creates a great "juicy" flavor,
Tried the 71B and D254 (separate fermentations) on Marquette this year - results are excellent . The 71B retains the fruit characteristics and lowered the overall acidity during fermentation yielding a young wine with excellent potential.
I've done comparisons with multiple yeasts fermenting melomels (berry meads). This is by far the best choice to use. I even submitted the different yeast tests to a large group of mead judges and they agreed this yeast worked best.
I've used it consistently for 6 years for Frontenac and have never had an issue with any fermentation. It produces a more rounded profile in a grape that can be high acid and handles the high brix produced by Frontenac well while respecting the fruit and the other unique characteristics that this hybrid has.
I've used this for two different melomels with good results. I did everything "right," including regular degassing and several early shots of pure O2. As a result, my experience was that this will go to more like 15% ABV instead of 14%. While the results in my case were drier than what I intended, I was pleased with the results and didn't backsweeten either batch. It gets the first 90% of the job done in a real hurry and the last bit of fermentation doesn't take an unreasonable amount of time (for a mead, where you typically don't keg or bottle it in less than 4-6 weeks).
71B has the ability to metabolize malic acid directly. This can reduce total acidity in cider by 30% or more, which really smooths out cider. Most of the apples and apple juices that are available on the West Coast are high-acid, intended for eating/drinking fresh; when the sugar ferments out, the remaining acidity is usually harsh. 71B can help with that.
It can be a bit finicky though, doesn't really like to ferment cold and sometimes doesn't finish the job.