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The charts are somewhat helpful but I am quite new to winemaking and am hoping someone has some tried and true advice as to which of the yeasts will work best w/ the produce I am using

Many recipes do not specify which type of yeast to use. I was told to use lalvin 1116 for apples. Now want to know what is best for lemon thyme wine (also made w rhubarb & raisins) and dandelion wine. Can someone please help?

I have a full gal bag of blueberries and want to make a great wine! The recipe can also have blackberries as i have plenty! Please include a bit more than just ingredients as I am only working on my 3rd batch of wine ever! Thanks

The recipe is from a book called Making Wild Wines & Meads written by Pattie Vargas & Rich Gulling. The book was recommended by the owner of the shop I got equipment from.

I do need the hydrometer! I will get rid of plastic & wait another day. Thank you

I meant 5 tsp nutrient not t

Blackberry. 17.5 lbs Yes nutrient = t tsp (only 1 tsp in the cup and a half of rm temp o.j. the rest in the must) 1/4 tsp pectic enzyme Recipe says wait 4-5 days til adding sugar I just poured the starter in

Making blackberry wine w sparkling wine yeast (meant to use red wine yeast but picked the wrong one out of fridge). Don't mind if it is sparkling but my question is this: after I added the boiling hot water, I waited 4 hours to let cool then added yeast starter mix. This is a 5 gal batch in a 5...