Originally Posted by Kokopuff829
One more question. Can I use any type of wine yeast? Any really good ones that are a step up from the rest?
you can use probably any white or fruit wine yeast. I have only used cotes de blanc on this so far -but if you need help choosing another yeast post up the choices you are debating with and we can help.
One note about a yeast change. This recipe is designed to ferment out until the yeast are exhausted. If you change your yeast the ABV potential changes as well.
Cotes has 11-14% potential where say 1118 has like 18% potential. So you would have to plan on crashing, sorbating, sulfiting to ensure no ferment startup if you back sweeten.