I've got a large (10 gal) of pear wine starting today, using two 7.5-gal primary containers, and have only one packet of champagne yeast (recommended in Stanley Anderson's recipe). I'm sure I can do a "yeast starter" and dose both batches (and plan to do so) -- but what would happen if I used a different yeast in each container, then mixed the contents when I rack to secondary? Would the yeasts fight over the remaining sugar? Would they kill each other off? Or would they happily coexist until the sugar is gone and both strains die?
Thanks,
Bart