Yeast choices for fruit mash

[Jonalthor]

Forgive me if this question has been answered exhaustively already. I’m not the best at searching older posts for answers. Perhaps someone can direct me to the right thread if it has been answered .

I’m wondering what y’all use for yeast.

I’ve fermented apple, grape, pear, quince and plum mashes. I’ve used High Spirits Fruit & Schnapps Pot Distilling Turbo Yeast. I’ve used distillers yeast. Both yielded pretty good high grade mashes (sugar added) as Schmickl calls them. But I wonder if I can do better.

What yeasts work for you to get the best tasting fruit brandies?

I get mashes close to 18% ABV and have done single distillations with a pot still.