champagne yeast
 

i used a packet in place of a proper ale yeast in a medium gravity 'holiday' beer.

proceed as if i used an ale yeast, or do these yeasties behave differently?

Depending on the strain, it'll be neutral in flavor contribution and should keep eating until you're left with a bone dry brew. Is that what you're going for?

i'm not too worried about the dryness. i should have formulated my question better. my experience with this yeast was with ed's apflewein, and that took upwards of 30 days to bang out. not even the 9-9-9 big barley wine took 30 days to ferment, but that was with notty. so how long to leave the beer in primary, how long does this yeast take to clean up after itself? and anyone have any experience using 'wine' yeast as a primary yeast in wort?