Hi, I had some questions about yeast that I have seen in the wine store.
There was a recent discussion about sweetness of wine and yeast was
mentioned. Here is the clip

I use Lalvin yeasts here and can tell you EC 1118 and K1V1116 like to
make dry wines, they are almost idiot proof. I use nutrient too,
either DAP, Yeastex or Fermaid, whatever I have on hand or is
available.

So far all I have used is the EC 1118 because that is what the store
recommended. What is the difference in the yeast? Does one die off earlier
because of alcohol content or something like that? What situations would
you use a particular yeast?

Perhaps a little off topic but why would someone use nutrient?

I'm not questioning anyones procedure (I know very little about wine
making) just wondering why this or that.

Mark