My expirence goes as far as 1 failed real peach wine (horrible yeast taste maybe from sitting on lees to long?) and a welchs concord frozen concentrate (that turned out drinkable but not to fine wine)12 bottles out of 30 left so isent to bad so im going to make one more just to make sure i have everything down pat before using a vintners harvest blue berry fruit base(3 gal full body recipe) anyways i have read about diffrent yeasts and when i did the peach i used cotes de blanc and for my welchs that i could drink i used pasteur champange but i want to use something diffrent this time to see if i can tell a difference like montrachet but can anybody give me a run down on yeasts and do they really make a difference? i always ferment to dryness so i can backsweeten to my taste (usually semi-sweet) but there are many redstar and i cant tell other than the descriptions the difference what do they do to flavor mostly i want to know about he common ones montrachet,pasteur champagne,premeer curvee,ec-1118 not just what the descriptions says.... any extra info from you pros might..i know it prob wont make a difference in my welchs but i want to learn alittle