fermentedhiker I also have Lalvin K1-v1116, 71B-1122, EC-1118 and Red star Montrachet. Would you suggest one of those rather then the D-47? Or maybe I should ask, have you had good success with any of those?
Greg, I have used the Montrachet, K1-V116 and the EC-1118. Each of those yeast are tailored or can be used, for specific end products. As example, Montrachet is specific to dry wines. EC -118 is a good one for a higher alcohol content wine, yet at sweeter levels.
Regardless of what yeast you use, it has to do with the sugar content, and the starting gravities. Which is why many start with proven recipes, and build or tailor a recipe further after getting the base down. You may not have a problem with mold and other issues, but sometimes nothing seems to goes together and you get something that is really not all that good to drink.
Freelancing into a complete new recipe, is a great thing. But if it does not work out, you should know why. And this is easier to work out AFTER you have completed some batched successfully first.