So far I've made apfelwein (or cider, whatever) with Montrachet, Champagne, Premier Cuvee, Munton's ale yeast, and Cooper's ale yeast. All have been different, but all good to my tastes. Eventually I'm going to get around to trying a gallon with Fleischmann's bread yeast, just for giggles. Yeah, I know it's been done and written about extensively on here, but I've gotta taste it for myself. It's not like it's gonna cost an arm and leg if I don't like it.