Many wine makers have inquired about wine yeasts. What types for what wines. Why isn't their wine fermenting totally out. They may have a stuck fermentaion such as with montrachet wine yeast, especially new wine makers and have a lot of questions. I have compiled some internet sites that have a lot of information on wine yeasts. Which types for which wines. Some information on floculation and attenuation, which may not be that important in wine making if you stir your primary two or three times a day but some of the kits on the market do not recommend stirring of the primary. Check out some of the web sites below and you will have much more information about wine yeasts. I'm not a chemist but if you have questions about wine making I'll do my best to answer any questions you have.

http://winemaking.jackkeller.net/strains.asp

http://www.eckraus.com/LalvinProfiles.htm

http://www.eckraus.com/RedStarProfiles.htm

http://www.lallemandwine.us/products/ye ... hp#ICV-GRE

http://www.howtobrew.com/section1/chapter6-1.html

Thanks for the info. I will def save those shortcuts. I HAVE been getting lazy and not stirring my must twice a day. When I was newer than i am I used to not be able to wait to stir my must in the morning and never had a problem with fermenting to completion. Now I just put a bullit proof lid on it and let it set all week. No wonder I can only get a 1.sumpinsumpin The biggest thing I have learned is OXYGEN in the first stage of fermentation is a good thing. And just before the fermentation is finished about 1.010 we do a splash-rack so that we dose it with plenty of oxygen then (course thats out of the bucket and into a carboy) into the bottle because were going from aerobic to a an-aerobic fermentaion. And when I was newer i used to super charge my fermentation with Ghostex-3 tsp, yeast energizer-3tsp and of course yeast nutrient-2 TBS.
The ghostex made it go really fast.