Wife and I stopped at a wine supply store this afternoon and picked up what you have mentioned above. The yeast we purchased was the Red Star brand, named Montrachet. While looking at the directions for the yeast, it said to dissolve the yeast in water at a temperature of 100-105 degrees. I saw where you said 90 degrees would kill the yeast, so I will use luke warm water to dissolve the yeast, not above 75 degrees. Going to buy some fresh strawberries tomorrow to up the berry count and leave the sugar as it is.

How long do I need to let this new batch sit before straining it and adding the potassium sorbate to it? I will have more questions to ask, but I did buy a recipe book that shows some basic steps to get me started. Thanks so much for the info, and there will be a lot more questions to follow.

B