Which yeast for strawberry wine?

[oldbloke]

I have a Gervin GV5 white wine yeast or a Lalvin Bourgovin RC212 red wine yeast.

[fatbloke]

I have a Gervin GV5 white wine yeast or a Lalvin Bourgovin RC212 red wine yeast.

Ah, well I was going to suggest 71B or K1V......

[oldbloke]

I used the Lalvin in the end. Bubbling away nicely.

I need to order some more yeast, what would peeps recommend for wines made from:
1) Blackberries
2) Elderberries
3) Plums (yellow)
4) Carrots

[Geezah]

I've done elderberry and i've done plum on Youngs super wine yeast both with good results.
My elderberry is 16% abv and the yeast cleaned up well.

I'd also recomend keeping the dregs of your strawberry wine to pitch on to one of your next wines.
If I use a Gervin or Lalvin I make sure I get 2 brews off it.

[oldbloke]

I keep better notes these days but last year's plum and elderberry were my first and I seem not to have written down which yeast I used. Most likely Young's generic red wine yeast for the elderberry, white for the plum.
The elderberry is really nice, the plum is taking a while to get from OK to good.

[Gordonmull]

Carrot is best served stir fried, chopped in soup, stews or salads or as a side vegetable.

I've tried making carrot wine. There was not one person who tasted it that didn't say it was bloody awful. Really, save yourself the hassle.

[Gordonmull]

If I use a Gervin or Lalvin I make sure I get 2 brews off it.

I've made countless brews from the same GV1 and youngs cider yeast sachets over the last 6 months by making a starter, pitching 3/4 of it and then topping the starter back up again with water&juice&sugar and refrigerating it while it's at high krausen. The beauty is that it saves hassle at the point of making the next brew. You simply remove the starter from the fridge the night before, feed it a little sugar and she's off again. I'm that sad that I'm now actually getting a bit attached to my own little colonies. I also now have a new GV3 pet yeast since I started a raspberry sours clone using the infamous Malina.

[oldbloke]

Carrot is best served stir fried, chopped in soup, stews or salads or as a side vegetable.

I've tried making carrot wine. There was not one person who tasted it that didn't say it was bloody awful. Really, save yourself the hassle.

OTOH, there's a thread here or on TheHomeBrewForum entitled "carrot whiskey" where loads of people are raving about how good it is. It's /not/ whiskey, obv, it has some ingredient that gives it a hint of whiskey flavour. I'll try a gallon this winter, just to see.
Another "just to see" one I want to do sometime is pea. Peapod is infamous thanks to The Good Life sitcom, but the amount of pods you need is crazy, and I reckon they were only used coz it was a handy by-product - why not go straight to the actual peas? They have plenty of sugar in them. I'm guessing that one _will_ turn out badly, but I'm going to try it. Sometime.