I am making 5 gallons of the EdWort's apple wine and got extra yeast. I used EC-1118 , but also got the Montrachet. If I pitched the Montrachet into a single gallon of apple juice and three ounces of dextrose, might I expect the fermentation time to be less than the 3-4 weeks expected with the larger 5 gal. batch with a single pack of yeast as well? Or would the only difference be the two or three days it would take the larger batch to propagate to a similar concentration?