I have St. Pipen and Lacross grapes. I'm using dry K1 yeast and will rehydrate it by placing it in warm tap water (around 105 degrees) adding a little yeast nutrient a dumping into my must after 15 min. I want the room temp to be around 65-70 degrees for white wine. This is my first time,,does that seem right? thanks for any suggestions if I'm doing it wrong, gordon