Which yeast for elderberry

[Huba Huba]

I have been picking/freezing/dehydrating elderberries for the last couple of weeks and am contemplating an elderberry wine and/or mead. I have a plan except for which yeast. Lots of recipes just call for a red wine yeast, I would like a more specific recommendation. Anyone care to offer one?
After a brief study of Scotts winemaking guide, D21 seems it would be a good choice.
"Freshness and mouthfeel for mature and concentrated reds and whites. Merlot, Syrah, Zinfandel, Cabernet Sauvignon, Chardonnay, Structured Reds".
I have seen recommendations for 71B, EC-1118, K1-V as well. Am I over thinking this? Any problems or experience with D21?

 

[Raptor99]

I've never tried D21, but K1-V1116 is my go-to yeast for dark berry wine. I've pretty much stopped using EC-1118 because it ferments too fast and strips out some of the fruit flavor.

 

[mikewatkins727]

Got a gallon of elderberry going currently and used 71B-1122. Thought about RC-212.

 

[Huba Huba]

RC-212 was my second choice based on reading the Scott's handbook. but since I am relatively new to this and have very little practical experience I was curious what others might use. This sentence caused me a little concern,
"RC 212 requires thoughtful nutrient additions to avoid potential hydrogen sulfide production", or it might have been my first choice.
I have both 71B and K1-V on hand and think either would be good, Just looking for something that might be better.
At this point I'm still thinking I will try the D21 unless someone tells me a reason not to.

 

[mikewatkins727]

This hobby is wide open to experimentation.

 

[BarrelMonkey]

I was just about to post the same question!

I used red star premier classique for my elderberry last year, mainly because it's what I had on hand. It fermented just fine but I'm looking to change things up this year. @Huba Huba ,thanks for the suggestion of D21 - it does seem to me like a good choice. BM45 might be another option, though it seems nutrient management might need more careful attention. BM4X4 (I think a blend containing BM45?) is advertised as lowering tannic astringency, which seems attractive for elderberry. Right now I'm thinking D21 or BM4X4 - I would love to do a head to head comparison, but I don't think I have enough fruit for 2 batches.

 

[Huba Huba]

I agree, either of those look like they would be a good choice, but my LHBS doesn't carry either, would have to order online. This year it looks like D21, maybe next year I'll try another.
Experimentation is great but with wine/mead it takes a long time. Even making several one gallon batches it takes at least a year or two. That's the great advantage of this forum, allowing someone like me to take advantage of the greater experience and wisdom of the other participants.

 

[BarrelMonkey]

I pitched yeast in my elderberry must today - I ended up going with BM4X4. Cold soak for 4 days before adding yeast, and I plan to press out early in an attempt to tame the astringency.

 

[Huba Huba]

Keep us posted as to how it turns out. I haven’t started mine, looks like it may be November before i start