Thanks for your reply Joe,

I ended up using the R212 for the white grape/rasberry batch. I also
ended up adding .3L of plain tap water to the batch. I did a
hydrometer reading while the yeast was being activated (again added the
package to 2oz of warm water) and got an SG reading of appprox 1.095 or
so. I decided with Ray's suggestion the stuff might be a bit potent,
and the with the sg above 1.09 to go ahead an water it down a bit to
bring it more in line with Jack's recipe.

The first batch (white grape/ peach) is bubling happily. I went ahead
and stired it up a bit tonight and it ended up having a nice 2 inch
foam on top that receaded back down after a while.

Im looking forward to helping the wine make itself. I especially will
love helping it from the glass to the palate. I know that will be a
while yet however.

BBQ