Originally Posted by bushmanj
ive decided to try my hand at some one gallon batches of fruit wine/mead. i picked up a couple pacjets of each montrachet and cotes des blanc. can someone explain to me the differences/benefits of either? is one for red and the other for white? also if i am doing one gallon bactches should i only be using part of the package appose to the whole thing that calls for 5 gallons?
You use the whole package, from 1-6 gallons.
There are subtle differences in wine yeast strains. here's my favorite site to compare them: http://winemaking.jackkeller.net/strains.asp