The easiest way to pitch yeast is to simply sprinkle it over the must and do
NOT stir. It usually gets going pretty quick (kits). Any recipe that has you
add campden will be slower to start. Also, make sure the must is at room
temperature before pitching the yeast. If it doesn't get going after 24hrs I
would add another package of yeast.

Al

"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