Actually, I did use Lalvin EC-1118. Bought it from the local wine making supply shop the day I made it. They had it in the fridge so, assuming was still good.
Half the batch were re-used bottles and half were new, all new caps, everything sterilized thoroughly as well so... not sure why such a powerful yeasty taste/smell. Maybe if infected from the used bottles in some way, but, less likely from the new bottles. Hmm... :S