Originally Posted by aceparadis
Why 1116 over D47?
If you're slightly less than perfect when sanitising, the K1V has the "killer factor" whereby it will become the dominant yeast, which is a good point.
It has a much wider temperature range, and while the Lalvin yeast chart quotes up to 28C for max ferment temp (for D47), that's with grape musts. It's been found that with meads/honey musts, it really needs to be kept below 21C/70F, otherwise it can be prone to producing fusels, which take a very long time, if ever to mellow out, so if temperature is likely to be an issue in your area, then unless you have something to control the ferment temp, it's worth avoiding.
K1V is the Montpellier strain, which has been found to make some excellent traditonals. It has the "esters" trait, so can produce some wonderful aromatics, whereas D47 is EVC and "enhancing varietal character" would be great if it worked for honey, as well as grapes......
It's generally a more robust yeast to use.