Mac, Dude!
I'm going to suggest that you step back from this recipe and reconsider your approach. In no kind of way will 71B ferment to 25 percent no matter how much feeding you do. When using 71B I'd recommend using Fermaid K which is designed specifically designed for Lallemand/Lalvin yeasts.
I'd suggest you read up on Dmntd's peanut butter mead recipe and get some advice from him on using peanut butter. Scout pointed out some other relevant items including heating your must, which isn't necessary.
If you don't know what the purpose of the purple sage is, it's better to leave it out. Where did you get the idea for the purple sage? No need for it, and no reason for it in the starter.
It's not a good idea in my opinion to leave your must sit overnight untreated (treated with sulfites) because you're giving spoilage organisms a chance to get a foothold in your must. If you must use heat, it's better to allow the must to cool to a sufficient temperature to pitch your yeast.
I don't know where you got the idea for all of what you plan on doing to this mead, but I think you really need to take a giant step back and rethink your approach and recipe. Obviously you'll proceed as you deem appropriate, and that's fine, but I would not be optimistic about the outcome of the recipe as posted.
Hope that helps,
Oskaar