I agree 71B makes a very good country wine. I've used 71B for making fruit wines and Concord Grape wines. Using the 71B yeast they turn out excellent. If and when I use 71B as yeast fermentation, I don't oak the wine, but try to maintain the fruit-forward attributes of the fruit wine and what the 71B yeast brings to the party. Also, have used D47 yeast fermenting both Peach and Apple fruit wines. I allowed fermentation to firmly establish in the primary using D47 and then drop ferment temps over a couple-three days to 60 - F. to finish. This during the wintertime months, in a controlled environment. After a couple of rackings and when I think the D47 fermented wine is ready I oak the D47 fermented wine to taste. The wine is more complex than the 71B but still very approachable for the newbie wine drinker.