Ben, when you ask questions, they certainly are good ones. This one
is no exception.

I suppose the most stirred yeast in America is Lalvin CY3079, the
runaway favorite for Chardonnay. I use this yeast now for many other
whites (a winemaker was good enough to gift me a small tin of it) and
it does like being stirred. I made very buttery kiwi and mangosteen
wines (no, the latter are not Kosher mangos but rather a separate,
unrelated Asian fruit) recently. I have also stirred a batch of rose
petal wine made with SB 5 (Hock) and was very pleased.

For reds, I have been using both Lalvin AMH and RC212 with lees
stirring. I share Tom's concern about strains prone to H2S production
and RC212 fits that profile, but it is such a reliable strain for
blackberries that I must use it. Two very buttery batches of
blackberry wine have proven to me its worth sur lie. The
Assmanshausen (another gift) has worked well with my native mustang
and V. berlandieri grapes, as well as black cherry. Both of these
yeast strains benefit from nitrogen-enriched nutrients, which also
lowers the risk of H2S.

Jack Keller, The Winemaking Home Page
http://winemaking.jackkeller.net/


(Ben Rotter) wrote in message . com>...
> Hi all,
>
> For those who lees stir, I was wondering what your preferred yeast
> strains were for this purpose?
>
> (I did post on a similar topic some time ago but I think it was too
> specific (dealing with aroma/flavour contributions) to receive much
> feedback from the group. So I pose this question generality, though if
> you have info to share on contributions made by individual strains
> when lees stirring I'd love to hear about them!)
>
> Ben