I am probablythe only person out there that doesn't like champagne. My son made blackberry wine with it & it turned out great. Now I'm making my first batch of wine ever - peach,pineapple & OJ - using the champagne yeast. Only 14 days into the process. Really gassy. I'm now @ 12.5% PA in the second fermenter, racked off 3 times & thinking I need to rack off & stabilize NOW! I'm thinking in future I'd like to stick to the Cote des Blanc & Montrachet yeasts. Anybody have any thoughts or am I not on the right track?