Best yeast & sugar for fruit wine?

Hello, I am getting ready to start my second batch of wine, so I'm still trying to get it all figured out.
(I wanted to do exactly as the guy mentoring me suggested and he uses basic bread yeast but now I'm ready to try my own thing)

What is the best wine yeast to use for fruit wine.
I'm planning on making three gallons, one each of blackberry, peach and pineapple.

Also, is 1 tsp per gallon enough yeast?

And should I use invert sugar or is regular sugar good enough for such small amounts of wine?

(sorry for so many questions, I really don't have anyone else to ask, the ol' guy helping me just said regular yeast and regular sugar is all he has ever used)

One more thing, should i use different yeast for different fruits?

thanks again!

Check http://www.eckraus.com and read their write up on each yeast might help a bit. Mindy that pic has to go! LOL

excellent site, thank you!!!

this pic better?

I can live with that!!!

hey mindy,

if u plan on aging your wine for over 8 months i dont think u have to worry about inverting the sugar.

i like red pastur yeast. it seems great to me.

if u dont have a hydrometer buy one.

i would read as much as i could by searching here and jack kellers wine making site.
http://winemaking.jackkeller.net/

cheers and gl

ps change your pic again.

Do whatever you like with your pic Mindy. As far as different yeasts and what they do there is good info in the recipe section of the ECKraus.com website. It's free.

of course your pic is yours. just a joke.

bob says d47 is good for fruit.

gl

Cheers!
Damage

EC111 or D47 has always worked well for me. 71B is a good overall wine yeast and could also be used for fruit. All of these are made by Lalvin. Since you are just starting in wine making, you may not notice the difference. I would be more concerned with my techniques at this point. Good luck.