Hello.

Working on some dandelion wines now - first attempts in 40 years.

Technology sure has changed! At any rate, a recipe from Jack Keller
(Dandelion #30) suggests using a White Burgandy wine yeast.

The ones on the shelf here are Lalvin RC212, 71B-1122, K1V 1116 and EC
1118. I can't find anything in the descriptions for these - or for that
matter, other yeast descriptions that tie a yeast name to the white
Burgundy group.

What should I use? And for that matter, what difference do the yeast
choices make to the finished product?

As a footnote, I had a bunch of the 1964 - 68 efforts still on the
shelf, and in the process of gathering bottles I started to empty and
clean these. Before dumping (the contents would be garbage, right?) my
son suggested tasting - and 3 of four batches (raisin, raspberry and
strawberry) were absolutely delightful! The apple suffered......

These were from Mettja Roate recipes. I see her recipe book is still
available.