I am making a srtawberry wine. I used 18lbs of strawberrys, 12 lbs of sugar and acid blend, pectic enzyme, 5 campden tabsyeast nutrient and Lavlin 1116 yeast. My question is I pulled the bag of fruit in the straining bag and discarded after 18 hours before pitching the yeast. I am reading through some things this morning and find I should have left the fruit in until the primary fermentation or 5-7 days was over. Will this make a weak wine and is it worth keeping?