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Sour_grapes was correct. I did use the included v1116 yeast. I am giving it another several weeks to pop the top on the sparkling to see if I got enough bubbles. There is definitely sediment in the sparkling bottles that was not in the still, so I know there was some activity.

Made the same and recently bottled 19 still and 10 that I am experimenting with a secondary fermentation in Champagne bottles to yield a sparkler. I have a second kit on deck waiting to get started. I skipped the E-1118 yeast and maintained a 65F fermentation temperature but otherwise followed...

Great ideas. Funny you can get very different results searching for "bucket" versus "pail!"

Does anyone use a or have ideas for a narrow primary fermenter for 6 gallon batches? I am new to the hobby and using a normal fermentation bucket up to now. I have put a temperature controller on an old refrigerator and using it to set my fermentation and clearing temperatures. It works great...