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.