The research i have done has lead me to believe that this is somewhat a delicate wine that should be made at a low alc not exceeding 12 %. Therefore any wine yeast will ferment to dryness at 12% with no residual sugar. I'm ofcourse not speaking from extreme experience on dandelions, just what i have read through extensive searching and reading....
Here is a post from winepress from Jack Keller.
<DIV =quotetop>Myself : QUOTE
<DIV =quotemain>I am doing my research and getting ready to make some
dandelion wine. I am going to make Jack Kellers recipes #29 and #30. Through extensive searching though I haven't came across a specific yeast that is said to be good for this wine. I have seen a couple suggestions, but no agreements. So, that makes me wonder. Can anyone help fill in the gap? I have dialup and have spent hours surfing with no satisfaction. I like using Lavlin yeast, but will use Red Star. Those are the two that are available at my LHBS
Jack Keller: Quote
Randy, you have no idea how lucky you are. I was about to log off and at the last second clicked on this thread out of curiosity. I can fill the gap.
I have personally recorded in my wine logs that I've used Lalvin CY3079, Lalvin ICV D-47, Red Star Pasteur Champagne, SB 9 (Chablis), Gervin No. 1, and Gervin Varietal B. I'm sure I've used Montrachet and Epernay II as well, but for years I only wrote down "wine yeast."
In
The Joy of Home Winemaking, Terry Garey says she used both Champagne yeast and Montrachet White .
In
Home Winemaking from A to Z, Leo Zanelli used Chablis yeast (Wyeast 3242, Vierka Chablis, or SB 9).
If others have noted the yeasts they used, I've overlooked them.
I really like SB 9, but this is not a yeast you can get in the States unless someone has started importing it recently. I order it from England.
Nothing wrong with Red Star Pasteur Champagne -- a good all purpose yeast. Also, Lalvin ICV D-47....