..and I'm right slap bang in the middle of making Rosehip Wine á la Jack
> Keller's 2nd recipe. I have two yeasts to choose from - a Champagne, and an
> all-purpose. Which would be the better choice, and how is it likely to
> affect the outcome? I can't dash out to the homebrew centre - there isn't
> one near here, and it takes a week for things to arrive from the online
> store I buy from!
Either will do just fine. If you wish to ferment to higher alcohol levels (above 13%), I suggest the champagne yeast (which is more alcohol tolerant).
After a year of aging, there is very little difference in taste between one yeast and another.
The "champagne yeast" will also produce far less foam and H2S than the Montrechet (which is a bonus, IMO).
If it is Pasteur Champagne, it will produce a looser sediment, which means you have to be more careful not to disturb the sediment when you rack.