Went to my lhbs and he did not have the montrachet so I asked for a dry white wine yeast. He gave me the Lalvin Bourgvain RC 212. I did a search on this site for it and found it is typically used in a fruit wine. I tried to muddle through the apfelwein thread and after reading the first 25 pages and the last 15 I just wanted to post somewhere for a quick answer. Will this work? If so how well? I definitely want the dryness so I am hoping this is a good alternative.