So strawberry season is just around the corner here in FL and I want to make a Strawberry/Raisin Melomel . Before I dive into it, I'd like to clear up some things in case I got them wrong. 1) I'm considering a champagne yeast around 18% abv tolerance EC-1118. Will that make it too "dry" 2) After I pitch my yeast, do I let it stand in a pot for 10 days, all-the-while "punching the cap" 3 times daily, before I move it to a carbonyl? 3) When making a Melomel, do yeast still need yeast nutrient + o.j. for added acid? I'm getting conflicting info from the book. I plan on adding Pectic enzyme for added clarity. Any helpful pointers would be greatly appreciated, as I don't want to screw this up.