This is my first batch and I've searched the forum and couldn't find a specific recommendation for next steps in my situation. I used a proven recipe, but I now know that my SG was too high at 1.12 when I added the yeast. It's been 48 hours and I have absolutely no signs of fermentation. The question is what to do next. It was a 5 gallon batch and I had room in the fermenter so I added almost another gallon of water which brought the SG down to 1.10. Nothing happened overnight. Do I add another packet of yeast? Is 1.10 a good starting point? Also, I followed the directions on the yeast packet and added it to 100 deg water for 15 minutes before stirring into the must. Is that the best way or should I just sprinkle it on right out of the packet?