Hello, i just started my first batch of wine. Unfortunately it has been 48 hours and the airlock is still not bubbling. I am making welches concord, I sanitized everything, got the sg at 1.090, added k metabusulphite to 60 ppm, then hydrated and added the yeast 24 hours later. The room has remained at a constant 70-72. Unfortunately, the yeast had been sitting for two weeks unrefrigerated. Other than that i cannot see what went wrong.