Using Premier Cuvee to restart a fermentation

[morarmis]

I began a high OG brew using premier cuvee and then, rather unexpectedly couldn't get the sugars I needed for my apple wine in a timely fashion. Is there going to be any terrible harm if I pitch some more yeast in here in a few days once it arrives and I create a starter? Currently I've tossed some more dextrose in and the original yeast seems to be entirely dormant, or spent.