Click the link for one of the many available yeast charts:You're asking me to be articulate so I'll try. For the wine that I drink most... Petite Syrah or a red blend with Petite Syrah... I like it "in your face", i.e., a glass of "black ink" where the bold fruit flavors come at you right up front and linger. For this batch of cherry fruit wine, I'd like some of the same recognizing that we're talking cherries and not Petite Syrah grapes. The color should be as intense as that fruit can produce. The fruit should come through quickly and linger. I let the first batch of cherry wine I made settle for a year and a half so it was ultra-clear. That was never my intention but procrastinate can be my middle name. So my intention this time is to rack it for maybe six months and have it ready for fall, 2017. Need more?
I'm making another batch of dry cherry wine and need recommendations for yeast. For the first batch I made (which turned out well), I used Lalvin EC-1118. Has anyone used Lalvin 71B-1122? If so, what say you?