I usually use Lalvin ec-1118 (no particular reason), and have had consistently excellent results.
As an experiment, I bought some Lalvin k1-v1116, and used it in some small 1 gallon frozen concentrate juice test batches (orange, grapefruit, raspberry etc). I've read afterward that low-nutrient high-gravity musts benefit from the abilities of 1116.
After 2 weeks, there is a noticeable bad smell, somewhat like fruit just beginning to go bad. I don't know if this is H2S or not. I don't think I've ever smelled a rotten egg... Fermentation temperature is 65-70F, OG were all about 1.090, got the usual SO2.
They don't seem spoiled (what are the chances of all of them going bad on me), and I have had beer batches that reek during fermentation, so I am thinking this is just a yeast specific trait. I'll taste upon racking.
Has anyone else noticed this about 1116? I have some D47 to play with also. 1118 does not seem to generate off smells like this, neither does WLP champagne (715 I think?). If it's not the yeast then might it be H2S? How would I know? Ideally I'd do side-by-side yeast comparisons with identical must but I'm not able to do that right now.