It was my understanding that Lalvin 71B-1122 would be the best yeast for cherry wine in dealing with the malic acid. However, the wine/yeast pairing chart I saw in the WineMaker magazine recommends Lalvin EC1118. Any thoughts?
I think if you plan on sweetening at all at the end, that will even out the malic acid harshness just fine. EC-1118 is a go-to yeast for a lot of people because it is very reliable. I've used it several times and it hasn't failed yet.
The 71B-1122 will reduce malic acid content, and there are yeasts made by other brands that do the same thing. I used it in my cherry barbera grape blend because it will be dry and I wanted to reduce the malic acid a bit.