I am making a 5-gal strawberry wine using sugar as the main fermentable. It was going to be a melomel until I decided I'd save the $70 worth of honey for my upcoming bochet.
I popped the smack pack I headed out to pick out the honey. So my question is this: Do I use the 4632 and hope it tolerates the sugar well, or toss the smack pack and use some dry D47 that I keep around. My third option is to keep the popped smack pack around for 2 weeks in my fridge for when I make my bochet.
I'm about 6 hours away from making the starter, so your help is appreciated!