I have always added my yeast dry; just sprinkle it on the top of the must
(don't stir). Depending on the temperature, your must should start to perk
after about a day, so hang in there. I've only had problems with 2 batches
over the past 4 years. I think the yeast was bad in one, because when I
added yeast from another packet it started pretty quickly. My other batch
had too much sugar in it - as soon as I lowered the SG (it was way to high)
it started.
Darlene

"wally" wrote in message
news
Hi, I am a newbie. they guy at the wine shop told me to put the yeast
directly in my carboy(doing a chardonnay), and did not say to put it in
warm water to start the yeast.

Question, somebody, including the directions on the Lallemand wrapper says
too. It has been 12hrs of adding the yeast and nothing is happening!
Is this because I did not add it correctly? or will it still work but
slower? and if slower could I hurt the wine???

best,

/chris