Yeast Descriptions

[Geode]

I was wondering if some of you could give me descriptions of what the different yeasts are like for winemaking? I was reading an article about it on Wine Makers Mag, but the descriptions were very technical. I cannot afford to buy them all. Yes, I know they are cheap individually, but if I bought them all, I would have hundreds of packets that would go bad before I could use them all. Plus, I might not like some of them anyways. I was interested in a high alcohol content for my first batches with yeast that are hard to kill, so I am using the Red Star premierBlanc. But then after I bought that one, I was reading about a similar sounding one called Premier Cuvée or something like that. I can't spell all of these fancy sounding names. But they sounded exactly the same, and I'm like, what's the difference? Then I was reading about this stuff called turbo yeast, and I am wondering if I should've gotten it instead? Then I was reading about this other one called Lalvin 1118. It also sounded the exact same. The one I have apparently says in the description that you should not use it to make sparkling wines, but I am still going to do that, and I have read about other people doing that. Why would it say that? And then there are all sorts of other ones. Some advertise that they leave residual sugar behind, but why would that matter? Even if they didn't, you could just back sweeten. Some say they are only for white wines. I am assuming that this is because they make a nice, buttery finish that you would not want for a red wine, but I'm not sure. I also put some nutrients in there from this brand called Fermax, And the yeast seem to like it, but I am not sure if that was the right one to get. I researched making my own, but that seemed very hard and it seemed like it would just be easier and cheaper to buy the powder. I added it because I want them to go as long as possible. I am pretty impatient, so I also want them to go fast, but back to my original question. Could some of you provide sound realistic and non-technical sounding examples of how these yeasts are different? Like how do they affect the taste, body, fermentation, and finish? I am especially interested in how they taste different.