It would vary by yeast strain and temperature. Try this: Put an
airlock on the starter; once it's bubbling well when you give the
container a gentle swirl, it's probably good enough.

Joe

snpm wrote:
> Hi all,
>
> I'm following prior advice and trying to fix a stuck ferment with a
> starter culture, which is new to me as I am a learner.
>
> My question is, how long should I let the initial yeast/sugar/water
> "get going" for before adding the first bit of the stuck wine,
>
> and secondly, how long after that between additions of additional
> ever-larger quantities of wine?
> Thanks all
>
> Sean