Make sure the water is below 120 degrees before adding the yeast. I don't use more than 2 to 2 and a half pounds of sugar per gal. of juice/pummy strainings. A very good use of your old caned fruit (peachs,rasberry's,ect.)that have went soft is to put 4 quarts in a crock with 3gal of good water,bottled !! NOT city water and 2 cups of sugar and yeast. Strain 2 gal off after 2 days.Stir in 4lb of sugar and pour into a 5 gal. bottled water jug. Cover with 4 layers of cloth. Add 2 cups of sugar and 2 gal of water back to the crock. strain after 2 days and stir in 6lb of sugar. Top off 5 gal bottle, recover with cloth and watch for 6 weeks. The solids that did not strain out will settle to the bottom. If the wine is still cloudy ,wait 2 weeks,it will clear. Siphon out into 2 glasses ,DRINK !!!. Siphon the rest into gal jugs and enjoy!