I have been making wine for about 3 years now, from fresh fruit wines to kits. I understand yeasts have different characteristics. I recently had a WE Dolcetto kit that came with 1118 and RC212. Of course I used both. My question centers around using two different yeasts in one batch. Looking at the Scott Labs handbook, 1118 has a neutral sensory effect and is competitive, and RC212 has a EVC/M sensory effect and a neutral competitive factor. So, why use the two yeasts together? It seems to me that if two packs of yeast was needed, two packs of RC212 would have been included. Sorry, I don't get it. And yes, I did do a search and read a bunch of posts, but nothing fit.