I made a batch if apfelwein tonight and I had a question about my yeast. The recipe called for wine yeast. But, I used active dry yeast from the store. I heard it offers it's own flavors and benefits. However I want to know if I activated it correctly. Instead of just pouring the yeast in dry from the packet I activated 5 grams in 1 cup of warm water. I stirred the mix until the pellets were no longer distinguishable. Then I poured this into the apple juice and corn sugar mix. Will this still cause adequate fermentation?