I recently started a grape wine with a recipe that I have used before but with a few minor changes. I have never had any problems with fermentation before, but this time I made a starter and have never done that before. I've always just added the yeast directly to the must. The yeast in the starter seemed to be working just fine. I added it to the must and checked on it 24 hours later. All the yeast seemed to have gathered in alot of little clumps throughout the must and no signs of fermentation. I waited another 24 hours and the clumps went away and there is foam on the surface of the wine now, but it seems very slimy though. Usually the fermentation has taken of by now, but there isn't really alot of activity. What would have caused this and what should I do?