Tangelo & Carrot Wine - Yeast Choice?

[iVivid]

OK, I just decided (LOL) to make this. Just a 5 litre to see how it goes.
I've used
2 litres freshly squeezed tangelos pure juice
1kg carrots and 2 bananas chopped, boiled, and strained
Dextrose as needed to 1.075 dissolved
1 tsp tannin
1 tsp pectic enzyme
1 tsp amylase
1 tsp troz nutrient

Yeast suggestions anyone.
I'm not a fan of EC-1118; I do like to preserve more flavour, aroma etc.
Lalvin R2? I have access to Lalvin and Vintners Harvest brands here.

Cheers, this smells lovely but the carrot/banana water looks like dirty water. Ugh.

 

[mmadmikes1]

D 47 would do nice. I use it for meads because it is gentle on the honey flavors

 

[jamesngalveston]

what the heck is troz nutrient.....never heard of it.
I would use the Saccharomyces Bayanus SN9 from vinters harvest.

 

[iVivid]

Troz is Trozonymol (sp); I can just never remember how to spell it properly

 

[iVivid]

Thanks Guys; I'm going to use Vintners Harvest CY17 (which is apparently the same as ICV-D47 or Gervin F.
Simply because I have this one in the fridge; and don't have to make a shopping trip! LOL
I was tossing up Lalvin K1V-1116 also, but I've never used this one listed above, and life's for living