Hi everyone.

First some background.

I crushed 3 cases of merlot and 3 cases of cab sauv. The contents are
mixed in 2 plastic tub/bucket containers with no lid (covered with a
cloth). I have added nothing (i.e. I am using wild yeasts to ferment.
yes I am aware of the uncertainty of such actions). Both containers
are in my garage where the temperature probably ranges from 75 during
the day to 60 at night.

The must went in this past saturday afternoon. I noticed a bit of
frothing on the must right away but not much since then. Its now been
over 3 days and the must doesnt seem to be bubbling much. I dont have
an airlock or hydrometer so I'm not sure if there is any way I can
tell if its actually fermenting. Should the must rise? Should there be
lots of bubbles and froth on the grapes? Or is fermentation in these
types of containers (very wide, open mouth) somewhat invisible?

I'm thinking that maybe the cooler temperature of my garage is keeping
the fermentation very slow. Or maybe its working but I just cant see
it?

Any insight would be appreciated.

Thanks.

D