I've not used that particular strain, so I'll just tell you what my other experiences have been with other yeasts. Generally, my wines and meads ferment warmer than my beers, and don't tend to get off flavors at all from it. I get some "hotness" in my meads and wines and first, but I think it's more from the relatively high ABV, not fusels, since it fades with time and mellows nicely.
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