Which type/amount of wine yeast/priming sugar would you recommend for a imperial stout. Looking for a fairly low amount of carbonation, ideal what is typical for style. Again, predicted FG is 1.024. Does not have to be exact by any means just looking to get a rough ball park figure.
Thanks everyone for the help so far!
the type of yeast doesn't matter so much so long as it's not significantly more attenuative than your primary and any neutral ale yeast is going to be comparable with 1056 so no worries there. As Apache says, wine yeast TENDS to be less attenuative in beer wort than beer yeast.
The amount of priming sugar to add depends on the desired level of carbonation, and the highest temperature the beer has reached SINCE ACTIVE FERMENTATION HAS STOPPED. This is because the CO2 will stay in solution in levels relative to the temperature (colder liquid hangs on to more gas than warmer) so if you fermented at 65 and then bumped it up to 70 to finish and it was there for a while the level of dissolved co2 will be what the liquid can hold at ambient pressure at 70 degrees.
Northern brewer has a priming sugar calculator that takes the guess work out as to most software, or recipe calculators.
The type of sugar doesn't really matter in this case as the beer is so big and complex it will not make a noticeable difference. It does matter in that some sugars are sweeter than others and you will want to use less. The carbonation calculators will often has a setting for that.
I use plain table sugar cause it's always around at my house. corn sugar also works, or DME, Honey, Maple Syrup, Sweettarts, candy canes, anything with enough available fermentable sugar.