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Wanted some suggestions on what yeast to use. I was thinking of using BM 4x4 as it seems to be recommended for the bigger reds, and I also have some in my fridge... but I've never used it before so I don't know what to expect. Other choice would be RC 212 for the fruity quality. Didn't come...

Found this site via searching for winekit tweaks; a lot of helpful info so far! I've been doing wine and beer for about a year now and have made maybe 20 wines + meads from 1 gallon to 6. Big into country wine experiments; currently bulk aging beet, tamarind, lavender, plum w/almond, dandelion...