Howdy Fellow Oenophiles........ A few weeks ago, there was a post about sweet potato wine. It referenced famous Jack Keller's link to the recipe
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and I was intrigued. The instruction for the yeast just says "wine yeast". This just happens to be sweet potato harvest time in Mississippi, and we've got taters running out our ears (quite a humorous sight!). Fact is, about half the crop stays in the field unpicked, due to size or shape not being favorable to the supermarket or to the end consumer. Those taters are referred to as "canners", as they're fit only for cutting up and canning. Consequently, I now have 25 pounds of red sweet potatoes (there is such a thing here as white sweet potatoes, as well) waiting for the primary, except I'm short one piece of information. I realize this was originally a recipe for us poor Southerners, and we had to use whatever was at hand, which raises the pressing question. I've got TWO different yeasts on hand, both Red Star. One is Montrachet, the other is Premier Cuvee. Since this process is going to occupy a carboy for the better part of a year, I'd like to get the yeast thing right. If you have sweet tater experience, which would you use? Also, somewhere (I thought this NG; Google doesn't produce the msg, though) I read that after a year in the bottle, sweet potato wine was tasted similar to a dry white wine. Does anyone here have first hand experience with the taste? As always, those of us in the dark appreciate the light of shared knowledge.