I'm wondering just how deep is this rabbit hole?
My Day Lily with 71B is ok but with great mouth feel. The Day Lily with 1118 is more delicate but the flavor is noticeably superior and given a choice I would go with flavor. Do I remake all my 71B wines with 1118 or another yeast? Or, A vs B and possibly blend? A vs B vs C where C has a yeast combo? Take the easy way and simply add glycerine? Yes, I've done the raisin and/or banana additions and it's a bit frustrating that so many of my wines are still in bulk.
BTW, vinny, I'll be posting an "A vs B" very soon.