I typically use Lavlin D47 in anything like Niagara that I am trying to
finish fruity. Champaign yeast will make sure it goes dry, but I have not
experience with "Chablis" yeast, sorry.
> I wondered if anyone had an opinion regarding the use of either of these
> yeasts for the making of a Niagara wine. I've already read the
> manufacturers' blurbs. Thanks!
> Ken A.