Blackberry and Black Cherry wine yeasts

[Atvar]

I started a 5 gallon batch of blackberry wine tonight, along with a 2.5 gallon batch of black cherry wine. I'm not sure if I'll have time to shop for yeast tomorrow, leaving me with these options on hand:

K1V-1116
EC-1118
Montrachet
Pasteur Red
D-47

Right now I'm thinking Pasteur Red for the cherry, and no idea for the blackberry. Suggestions please!

 

[salcoco]

ec-1118 is a good general yeast for both

 

[Dominic1920]

Another vote here for ec 1118, but montrachet will work too, pastuer red a close third. but any of those listed will work in a pinch.

 

[Jc5066]

I just bottled a batch of blackberry wine a week or so a go. Used EC-1118. Worked well. A little hot but should age out.

 

[Turock]

71B is a better culture for blackberry so that you metabolize part of the malic acid, which is what can make this wine seem so harsh.

 

[Bergmann]

My choice of the choices given would be the K1-V1116, I would also ferment in a bit cooler location around 68F This will help maintain the fruitiness of the wine.

Although I agree with turock If you can put things off until you can get some 71B you would be much happier with the blackberry

 

[Atvar]

Ended up going with EC-1118 for the Blackberry, and Pasteur Red for the black cherry.

I know, 71-B would've been my first choice from reading all the recipes on site. I found more blackberries while doing a freezer inventory. Next time I have an open secondary, I plan on trying a batch with the 71-B to see the difference.

Moving to basement for a cooler ferment and more fruitiness isn't a bad idea. That was one of my biggest worries when choosing the powerhouse EC-1118 or K1-V116.

Thanks for the feedback!