Yeast confirmation/sugestion

[DesertDog]

I have two meads on my up next list that I want to be sure I'm choosing good yeasts for.

1. A Pearry Mead. I'm planning on using KV-1116.

2. Barkshack Ginger Mead. I'm planning on using EC-1118

I'm open to any opinions. This will be my 3rd and 4th batches and the 1st and 2nd are still aging. Not to mention the Cider that is waiting to be racked next week. It's becomming an obsession.

 

[DesertDog]

I also have some 71B if that would work better for the Pear.

 

[Seamonkey84]

From what I gather, 1118 and 1116 are both very similar, but have subtle differences. From what I’ve read, you can’t really go wrong with any of those, all fairly neutral.
I can’t really give any personal experience other than one batch with 71B. I had a batch side by side with wyeast 1388 (a ale yeast) following the BOMM protocol. I was so surprised with how cleanly and pleasant 1388 fermented, I haven’t used anything else since.