Yeah - although the OP originally formulated the recipe without, campden+sorbate have since been recommended to stabilize it, so I'm giving it a go. I might brew up another batch in a few days and forego 'em, just for sake of comparison.
I'm afraid I can't answer your fruit question, since I didn't use any. I read a few posts where others who were doing smaller batches like I am came out with heavier than desired fruit flavors when they followed that bit of the recipe, so I just didn't bother. I will say that for the first few days it was pretty aromatic - I'm primarily a beer brewer and Montrachet definitely has a different "stink" than the beer yeasts I've used have. Unless the fruit looks moldy or there's a pellicle or something on the surface, I wouldn't worry about it.
Also, from my experience so far with this batch Montrachet ferments differently than beer yeasts - it's much calmer, with a fizziness rather than a full-on churning type ferment that you'd expect out of a beer yeast. Much less kreusen too. So I wouldn't worry about not seeing much activity. If there's sugar, and the yeast is even somewhat fresh, it's fermenting.
