Yeast recommendation.

Any of the three will work well. With concord juice, I prefer Montrachet (but be forewarned it is a heavy foamer, and can create H2S problems). The Pasteur Champagne will allow a higher alcohol level, but it leaves a very fluffy (and hard-to-rack) lees.

Nothing wrong with 13% p.a. (I start almost all my musts at 14%). If you don't want that much alcohol, vigorous daily stirring during fermentation will cause some of the alcohol to evaporate. You need to adjust the hydrometer reading for temperature:

The specific gravity of a liquid decreases as the temperature rises, and increases as it drops. Most wine hydrometers are calibrated for 59-60º F (15-15.6º C). It should state this somewhere on the hydrometer. If so, the following correction table may be used:

Celcius Fahren Correction

Make sure you are taking the reading from the bottom of the meniscus, not the higher edges.

Let the newsgroup scroll proclaim that "Tom and Shelley" scribed upon its pages in news:CDepb.2577$ snipped-for-privacy@newsread2.news.atl.earthlink.net:

In September I bottled some made from Welch's Grape/Mango, and I used the Montrachet. Others may do better, but the Montrachet batch turned out really well.

Champagne yeast is most resilient to alcohol. In other words if you want to retain your content it will in most cases ferment all of your sugar & you will arrive at your 14% when finished as opposed to the alcohol killing the yeast before it's done.

Tom and Shelley,

I use a lot of Montrachet without complaint, but it does foam and does ferment fast, creating a temperature spike from about day 3 until the vigor slips. That isn't a problem right now, but during the dog days of summer it can cause worry. The Pasteur Red is also worth trying on Welch's Concord....

Jack Keller, The Winemaking Home Page