evenstill

Recipes 

I’m going to be brewing a 5 gallon batch of Plum Wine and was wondering about what sort of yeast to use. I would like the final product to be semi-sweet to sweet with an alcohol content of at least 12-14%. I may be bottling both still and sparkling. Here are my basic ingredients and the yeasts I found that I thought might work:

Ingredients (per gallon):
• 3 lbs powdered sugar
• 8 lbs plums
• 2 lbs apples
• 4 oz raisins
• 4 oz golden raisins
• 1 oz fresh ginger root
• 1 oz jasmine flowers
• 1 oz honey suckle flowers
• 1 bag of green tea
• 2 oz ground bee pollen

Possible Yeasts - 1st choice:
Lalvin 71B-1122
Wyeast 4184 Mead, Sweet
Wyeast 4242 Chablis
White Labs WLP720 Sweet Mead/Wine Yeast

Possible Yeasts – 2nd choice:
Lalvin Bourgovin RC 212
Wyeast 4134 Saké; #9
Wyeast 4783 Rüdesheimer
Zymaflore F83
Lallemand VRB
Lesaffre / Red Star® Côte des Blancs (Davis 750)

What yeast would you use and why?

Any thoughts, feelings, and/or suggestions would be greatly appreciated.

Thanks,
evenstill

P.S. Do you think this wine would benefit from malolactic fermentation or not? Why?