Hello all,
posted bout the EC1118 and mac and BB mentioned fruits.
I was lucky enough to get a good hour with Thomas at Winequip and really did cover a vast amount of ground. He's a AG brewer +15years, distiller and Wine yeast specialist.
I had taken my homework over to discuss.
One yeast we discussed was Uvaferm 43 or QV43. Doc/others have mentioned it's stuck ferment ability and was looking at it as a possible option for rums along with EDV46.
The uvaferm 43 has a specific characteristic it breaks down/consumes and is used for high fructose musts...ideal for the plums next season.
It's used to lower specific wine ferments residual sugars other yeasts can't touch.
10gm and 500gm 1kg packs.
http://www.lallemandwine.us/products/yeast_strains.php
btw the EDV 46 is a specific rum yeast. It has two characteristics rum heads might be interested in, but have not tried it myself for about 2 more weeks.
It's resistant to yeast toxins normally found in molasses
Fast start
high alco tolerant
http://www.lallemandbds.com/wp-content/uploads/2012/12/2013_LBDS_Data-Sheet_Danstil-EDV-46_10100_Data_Rev.00.1.01.2013.pdf
enjoy
bt1