Assmanshausen - ferments slowly, somewhat spicy, needs added tannins for red wines.
Beaujolais - strong fermentation, fruity taste for red wine especially nice for berries.
California Champagne UCD 505 - settles out easily in clumps, makes racking easy for honey wines, for honey wines or white wines made with aromatic fruits.
Chanson- Medium fermentation rate, produces fewer sulfites than most, needs sufficient nutrients or it sticks, settles out well, nice for fruity wines, especially apples.
Epernay 2: ferments slowly, aromatic, foamy, good bouquet, prefers cooler temps, fruit wines, especially white, such as pear, peach, apricot, plum.
Fermivin- fast fermentation, watch out for bubbling over, goes readily to dryness, great to fix, stuck fermentation, clean taste, for reds.
Montrachet - produces more sulfites than some, ferments fast and hot, occasionally sticks, for reds with strong full flavor.
Pastuer Champagne - good all-purpose yeast, goes to dryness quickly, nice clean flavor for white wines with crisp
Prise de Mousse - slow, even fermentation, yeasty aromas, clean flavor, a good all purpose yeast
Steinberg - Needs cool temps, nice bouquet, complex, fruity, good for german-style wines.
(making wild wines & meads - 125 unusual recipes using herbs, fruits, flowers and more ; pattie vargas & rich gulling)