I've used 1118 on most of my skeeter pee, 4 batches. The one I have in the secondary now I used Premier Cuvee. Did two batches of blackberry and used 1116 on one and 1118 on the other. The 1116 batch I think I did something wrong and ended up dumping so can't give you a comparison. I used 1116 for my Cranberry, good in the bottle now, and have a 1118 batch bulk aging now since February so will be able to compare soon. I'm too new to give you any opinions on differences. With the variations in fruit I think a person may have to do a same time side by side comparison to really get a feel for it. Most of my batches I ferment between 70 & 80 and try to not let them get over 80. So far I have been happy with them all.