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The yeast you choose may result in subtle differences to the end result BUT the main influences to your finished wine will be the fruit/raw ingredients you use. As a general rule there is not a yeast for a particular fruit. Dark fruits may benefit slightly from using a red wine yeast in that you may get more colour extraction and stability. If you don't know what yeast to use, get EC1118 or Premier Cuvee which both provide a robust, neutral ferment.
There is a helpful chart at Winemaker Magazine (we do not stock all the yeasts on the chart).
Lalvin ICV D47 5g or 100g. Round, soft and complex white wines with tropical and floral notes
Lalvin DV10 - if showing as out of stock we may be able to get it in: email info at makewine dot co dot nz
Many strains/brands available eg Lalvin, Enoferm, Uvaferm, Cepage, Levuline, Levure, Vitilevure, Siha
For all wine, stuck ferments, secondary fermentations, spirits, mead, cider and ginger beer.
Yeast for all wine, stuck ferments, secondary fermentations, spirits, mead, cider & ginger beer.
Selected for use in the production of rum and other cane-based spirits.
