yeast for a berry/fruit blend wine

[countrygirl]

i am looking to do a blackberry/elderberry/cherry blend...i am considering
red star pasteur red
or
lalvin 1116 (leaning towards this one...am looking at making this a dessert wine)
and recommendations?

 

[winemaker_3352]

Personally - I would go with 71B-1122 - blackberry and cherry have a lot of malic acid - it is the dominant acid in the fruit. The 71B-1122 will metabolize 20-40% of that for a smoother finish in your wine.

 

[djrockinsteve]

I agree with Jon. I use the 1116 for whites. Difficult or high ABV wines use 1118

The 1116 I used for my malbac and it is almost finished fermenting. It started Wednesday first thing. Expecting it to finish tomorrow. My reds took 6 days with rc-212