I'm planning a simple welches white wine to which I will add no sugar, maybe some tannin and lemon juice, and nothing else. My goal is a fairly low alcohol beverage that is quick from fermenter to bottle to glass. I want it pretty dry, but not bone dry. I was wondering what type of yeast would be best. I've been using Red Star's Pasteur Champagne for my meads, but I think that'll make it too dry. Maybe Cotes de Blanc? What do y'all think?
Keg 1: Dunkelweizen
Keg 2: Empty