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I think that sounds like a great plan!!! Thank you EVERYONE for all of your help I seriously really appreciate it. This has been a little overwhelming especially since we thought we screwed it up out of the gate LOL I guess we learn from our mistakes though :-)

We do have a hydrometer. Thanks for the explanation. I'll be sure to follow your guidance by writing everything down and also to be able to tell if anything is going on. Do you think we should wait until the readings to make sure it's definitely not fermenting to add more yeast?

Okay this sounds good. Will the surface be bubbling if the fermentation has started properly this evening? From this point we will wait another 2 days stirring and then move to carboy.. correct? I'm just trying to pick up where we left off.

We used Lalvin BM 4X4. I was thinking that it may be a slow start as well. Last night would've been the 24 hour mark to the campden/ pitching the yeast with the starter so it's a little later now. Will it cause problems if there is too much yeast added or should we add the 2nd packet to be safe...

Okay perfect. Good to know. Thanks!

This is what I was thinking as well. I just wasn't sure if I would need to add more campden since initially we didn't put enough in. Should we just prepare the starter with another packet of yeast and pitch again? Thank you!!!

Hello- I am a new winemaker. We've made cider, and dandelion wine before but this was our first time making red wine. We ordered a bucket of 6 galloon Italian cabernet juice from a local Italian grocery store. The directions that accompanied the juice on their blog stated to only leave the...