Whilst Vinomaker is downstairs feverishly marrying yeast to must, (well, maybe he's not that excited), I am reflecting on the attributes of different strains of yeast. I slipped a 'red herring' into the above photo (thanks Thud). To say, "yeast is yeast" and it all makes alcohol, is akin to saying that a dog is a dog and one can hunt as well as another. Whilst you can make wine with bread yeast, you'll end up hunting with a Chihuahua. Different yeasts have different characteristics. There are thousands of strains that have been identified and they all behave differently. Some are only capable of fermenting up to 7 or 8 % alcohol. Others will ferment to higher levels, but will also produce foul tasting compounds in the process, etc., etc. One thing is for sure, once the must is charged with yeast, there's no turning back.
Release the hounds.