Barefoot, I think you can make this work. At any rate, the only thing you have to invest is a packet of yeast and some time. I would go ahead and dissolve the bentonite in some water and add it to the juice, stirring it in well. I would then take the SG of the wine to see where it stood and I would chaptalize (add sugar dissolved in hot water at a ratio of 2 parts sugar to 1 part water) the wine to an SG of at least 1.095. I would get the temperature of the juice up to about 75 degrees F and pitch the yeast. My bet is that you will see fermentation start. If the oak is to go into the primary, i.e. it is oak chips, add it also. If it is oak cubes, it probably is called for in secondary (i.e. after SG is at or below 1.020 or so).
The potassium sorbate is put into the kits to ensure that re-fermentation does not take place in the event there is any residual sugar in the wine when fermentation ceases. In such cases, the amont of sugar is usually very small compared to the juice at the beginning of fermentation.
One last caution. Be careful in adding sugar. You don't want to make rocket fuel. I would start by mixing 2 cups of sugar in 1 cup of water. How much you add will depend on the initial SG reading. If it is 1.080-1.085, add about half the amont of the mixture, mix very well and re-take the SG. Continue this until you get to something like 1.095, whcih will yield a wine with ABV of 12.5-13.5%.
