hydrated a little less than a teaspoon of 71B yeast in 4 oz water, added 1/2 tsp sugar and a little apple juice. Mixture 90F temp. Waited 1/2 hour it was already foaming. Added it to the rest of the juice and nutrient mix 80F in the gallon jug. Took off like a rocket and started working. Two days later airlock is bubbling 1 burp a second. Room temp about 74F degrees. I usually use EC1118 which always works to make apple wine. The test is to see if there is a taste difference between the EC1118 and 71B.

11/4/19 After using 71B several times this is my conclusion. 71B is a good yeast for several wine types. I am not a fan of it for making Apple Wine. Why? 71B eats Malic Acid, which is the main acid in Apples, that gives it that apple taste. For me it 71B leaves the Apple Wine flat, flabby, lacking that white wine pucker. Adding Acid blend does nothing to preserve the Malic Acid when using 71B..... ........................... Now, EC1118 left the Apple Wine bright, and crisp, though it will ferment all sugars leaving you with a higher ABV (alcohol) percent, and dry taste. Conclusion: 71B is great for red winemaking or wine that you want to have fruty flavors and pucker or other red fruit wine like concord, pinot noir, or even the newer cold weather hybrid grapes that are high in acids, where one usually wants a lower Malic Acid content in the end product. It can be used as an alternative to MLF for reds, or chardonnay. If you are using Apple juice to make wine, try D47. or even an Ale beer yeast.

I bought these for making Mead. I was impressed with the fast rehydration of these and it worked really well with a traditional Mead (honey only at 12%PA). Responsive to Potassium Sorbate. Added that after a month, waited three days and added another Quart of honey and had no issues with fermentation restarting. Will use lots more of this in the future.

This creates a somewhat bitter wine unless it is allowed to age for at least a month to become drinkable. It is fast fermenting, some wines were done within a week others took a full month. The reason for the star deduction is for the taste that is produced, which is far inferior to other yeast varieties even from Lalvin. I've had the yeast for six months now, storing it in the fridge, and have seen no reduction in fermentation time when the directions are followed for activating the yeast (soak in 100 degree water for twenty or so minutes then slowly bring to temperature of the brew, i like to slowly add juice to the warmed yeast).
Since this didn't make the best tasting wine I used it for bread, which turned out sweet and delicious

I make mead and this is a great yeast for that.

I had a batch of mead that stalled out with the 1st attempt. Ordered this yeast. It arrived in time frame that it said it would. Followed the simple package instructions. I did add some yeast nutrients to help ensure that they had enough to get a good start. Waited about an hour and pitched it into the brew. Worked like a charm. 3 hours later it was bubbling at a high rate.