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What kind of yeast

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cuz

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I bought fresh Regina juice. one pail of Petite Syrah and one pail of chateauneuf du pape. The guy at the store gave me RC 212 for both but I think there may be a better choice. He also gave me about 5 gr of yeast starter (not sure what it is)

Is that enough for 12 gallons of juice?

Any thoughts on the best kind of yeast?
 

NorCal

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I'd be fine with the yeast choice.
RC212
Pinot Noir, Grenache, Cabernet Sauvignon, Chambourcin, Rosé

Selected from fermentations in Burgundy, France, by the BIVB.

Known for its ability to generate ripe berry, bright fruit and spicy characteristics and to consistently produce Pinot Noir with good tannin structure.

The yeast starter is used when you rehydrate the yeast, to give it a good start. Read rehydration procedure, using go-ferm. I use 1.2 grams of yeast per gallon of must, per the manufacturer's recommendation.
 
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Smok1

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I use rc212, make sure u add some nutrients (fermaid k) i find it give off h2s if it gets starved, feed it half a dose fermaid at the begining and the other half when drops 9 brix.
 
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