I am planning on making a pyment with 12 pounds of Tupelo honey and 8 pounds (96 fluid ounces) of Gamay juice concentrate (the kind of grape used to make Beaujolais wine). I have made a few braggots in the past, but this is my first pyment and I am unsure of which yeast strain to use, or which would be best. I am also planning to age this on medium french oak cubes for about 6 months.
The yeast strains I have in mind are Wyeast Chateau Red 4028 and Lalvin 71B. Does anyone have any experience with either of these strains? Would one be more preferable over the other in this particular situation?