Hi Adam,
If you can hear fizzing and see lots of bubbles in the must then your must
is fermenting ok. Also if you smell it the co2 should be apparent. If so,
then you've got a bad seal, assuming that you have an air lock filled with
water installed properly. I wouldn't worry about the airlock for the first
week anyway as usually, the lid is left loose on the pail just as a dust
cover. The yeast requires oxygen for the first week. After the first racking
you should seal and install an air lock.
Al

"Adam Lang" > wrote in message
...
> I am trying a Mango wine right now, a gallon batch. I attempted a yeast
> starter. I took 1/2 cup of water and a tablespoon of sugar and putit in a
> jar. I then sprinkled montrachet yeast on it and covered it with a paper
> towel and rubberband. While it was activating, I cut and peeled my
mangos,
> boiled the water and sugar. Did the campden tablet (ground up in a pestle
> and mortar) acid blend, nutrient, tannin and pectic enzyme. About 8 hours
> later I added the activated yeast. It was very frothy.
>
> It has been about 16 hours since I added the yeast and my airlock isn't
> moving. This is a new gallon primary that had a lid that came with a seal
> so no need fora bung. Is it possible the CO2 is escaping through a bad
> seal? I take the lid off and a lot of fizzing sound is originating. Do I
> just need to wait a bit longer and see?
>
>