Ok, that makes sense based on what I've read. Thanks. In this recipe, you're shooting for about a 1.140 OG, so you're getting close to that range. But the important part is that after the primary fermentation, you are to add 2oz of acid and 34oz of 90 proof vodka, at which point the flor will start to show up and do its thing.
I guess the ultimate question here is whether the flor sherry yeast is suitable for primary fermentation, regardless of whether or not the flor is active. Based on the thread that you linked, it sounds like I can.