I have used both. I preferred the wine with the 71B.
EC1118 is a powerhouse and will vigorously ferment most musts with little issue.
71B converts some of the malic acid and is a gentler ferment which I have found leaves more fruity aromas in the wine where as 1118 tends to blow them out with...
The two best fruit wines I have made were crabapple and pineapple. Both I used a fair bit of fruit in secondary & after stabilizing. I like it slightly sweet but with the berry flavour still present. The lemon peel is new to my wines but I have used it often when making beer and thought it would...
March 29 2L pure blueberry juice
Apr 21 1800g frozen/thawed blueberries
Aug 2 Kmeta and Sorbate added (gravity 1098)
Aug 2 1800g frozen/thawed blueberries
Aug 6 1200g frozen/thawed blueberries
Aug 7 140g lemon zest
common measurements and weights in grams in winemaking
http://www.piwine.com/media/home-wine-making-basics/weights_and_measures.pdf
sulphite calculator
https://winemakermag.com/resource/1301-sulfite-calculator
Skip the camdem tabs and weigh out kMeta (potassium metabisulphite) for increased accuracy. If you use sorbate (a must if you are sweetening wine) make sure it is fresh. Enjoy!