New - but NOT new. and a Blueberry Yeast Question

[TDick]

Good Afternoon!
It's been a few YEARS since I've posted - even visited!
Hope all my all friends are alive and kicking!

A major life change. Downsized and moved in 23 to the other end of Alabama.
Part of my moved resulted in gifting my copper still - and he still hasn't done anything with it.
But I still have the itch that needs to be scratched - if only for a little bit.
Setting up a new still is not an option so I just received an Air Still - no haters please.
I will have fresh blueberries available very soon as well as possibly raw honey for something like Mead.
Also thinking about using the Air Still to refine and/or flavor commercial booze.
Not like before but Asi Es La Vida.

So I'll be back visiting again but I do have a technical question for "The Experts".
In making SOMETHING with the blueberries, what is the best yeast to use?
I don't want something completely dry and focusing on retaining those flavors.
Would Lalvin K1-V1116 be best?
I'm thinking better than a more powerful EC-1118.
Appreciate any advice, and glad to be back!

From a BREWING website:

K1 V-1116 yeast is a versatile yeast that will produce a fresh and fruity tasting wine, cider, or mead.

Lalvin ICV K1-V1116 yeast for alcohol is perfect for hard ciders and melomels (fruit mead), as it preserves and enhances the flavours and fruity aromas.

The natural fresh fruit aromas are preserved longer than with other standard yeast strains (such as champagne yeast).