Hello.
Working on some dandelion wines now - first attempts in 40 years.
Technology sure has changed! At any rate, a recipe from Jack Keller (Dandelion #30) suggests using a White Burgandy wine yeast.
The ones on the shelf here are Lalvin RC212, 71B-1122, K1V 1116 and EC
1118. I can't find anything in the descriptions for these - or for that matter, other yeast descriptions that tie a yeast name to the white Burgundy group.
What should I use? And for that matter, what difference do the yeast choices make to the finished product?
As a footnote, I had a bunch of the 1964 - 68 efforts still on the shelf, and in the process of gathering bottles I started to empty and clean these. Before dumping (the contents would be garbage, right?) my son suggested tasting - and 3 of four batches (raisin, raspberry and strawberry) were absolutely delightful! The apple suffered......
These were from Mettja Roate recipes. I see her recipe book is still available.