I'm new to home brewing and I'm hoping to brew my first batch of strawberry brandy and I fear that I may have added the yeast at the wrong temp the recipe I had said to boil the batch to disolr the sugar and then add the fruit and yeast ... I then learned that yeast is killed at high temps. It's been 5 days added I'm sure there's no action... Is it too late to add more yeast hydrated at a lower temp to the mix??? Or am I just going to have to start over