OK, making wine from two RJ Spangols "Cellermaster" kits. A Johannisburg Reisling and a Vieux Chateu du roi.
Their concentrate kits. They come with a pack of yeast that is made my lallemand, so I'm guessing it's ec-1118.
Any advantage to using a yeast like K1V-1116 or other yeast or just stick with the 1118?
Also.. what the hell should the OG be on these? They don;t say. Just "fill to the 23L mark". Which I don;lt have marked but my trust refractometer will tell me when I'm at the right OG... If I KNEW IT.
Also (again) anyone made champagne .. er .. "sparkling wine" from reisling?