So I am being gifted enough frozen raspberries for a batch of wine. Since this is a one-off, there won't be rounds for experimenting so I'd like to do as best as I can the first time around. What would your choice be for a yeast to use? My research has turned up preferences all over the place, so I'm having analysis paralysis. Also I hear that raspberry can be very acidic, so I'd also be interested in your preferred way to move pH significant amounts and target pH for raspberry. Thanks!