Experimenting with yeasts

[Welshwitch]

Hi we have enough frozen damsons to make 5 gallons of wine has anyone tried Gervin No 2 Burgundy yeast or Vintners Reserve R56 just wondered what difference the yeasts make to the finished product, we are feeling we can start experimenting more now.

Cheers

 

[user 1290]

I've been using Gervin D for plums & damsons as it can reduce the malic acid content (see packet) and I've used that R56 yeast for the first time on my last batch of blackberry which is bubbly away.

 

[Welshwitch]

OK David no results yet then will be interested when you eventually bottle and taste. I have gone for the V56 for the Damson so will let you know how ours goes and if we can tell the difference don't hold your breath though haven't got them out of the freezer yet. Although the batch we did last year with just Wilko's wine yeast tasted fantastic.