Started a 6 gallon box kit for a cabernet savignon about 15 hours ago. Starting SG was 1.060. Primary fermenter is a bucket under airlock. Stirred heavily before adding yeast. We just sprinkled the yeast (lavilin EC-1118) in to the must that was at ~90 degrees, without stirring. We used "spring water" bought from the store. This was following the directions exactly.
Usually I make a yeast starter- dissolve yeast in a portion of the must and wait until i see a lot of bubbles and then add it to the rest. Previously, I have only covered the primary with a towel rather than airlock. Usually I add a little bit of yeast nutrient. The only reason I did not do these things is because the directions that came with the kit said specifically not to! My wife insisted we follow the directions.
So it has been ~15 hrs and I have yet to see bubbles in the airlock. I have not looked inside the bucket though. How long should I wait until I get worried? Should I buy more yeast and make a proper starter? Add yeast nutrient? Take off the airlock?
I appreciate the advice!
Usually I make a yeast starter- dissolve yeast in a portion of the must and wait until i see a lot of bubbles and then add it to the rest. Previously, I have only covered the primary with a towel rather than airlock. Usually I add a little bit of yeast nutrient. The only reason I did not do these things is because the directions that came with the kit said specifically not to! My wife insisted we follow the directions.
So it has been ~15 hrs and I have yet to see bubbles in the airlock. I have not looked inside the bucket though. How long should I wait until I get worried? Should I buy more yeast and make a proper starter? Add yeast nutrient? Take off the airlock?
I appreciate the advice!