Hi everybody! Last night, I started my first ever attempt at brewing. I followed a simple formula found on the net, with only one mistake 
First, here is my problem: The stuff is not bubbling at all.
Here are the details:
1 gallon jug of store-bought water
3 pounds honey (cheap store-brand)
20 raisins
1 package of Lalvin 47 yeast
Stable temperature environment: 70F-72F closet shelf
Unknown specific gravity and pH
In my excitement to get started, I made the mistake of not reconstituting the yeast. I poured it out of the dry pack into the jug along with the honey and raisins. I shook the jug for about 5 minutes to mix everything and aerate it.
Within six hours, I saw a large amount of white sediment starting to form on the bottom of the jug. It's been getting deeper all day, and right now, it appears to be about 1/4-inch thick, but I think it is an illusion as there is a curved transition between the walls and floor of the jug, so the solids will build up higher along the corners than the bottom of the jug, if you know what I mean. In any case, there is certainly more "stuff" there than there was in the little packet of yeast. So, I think the yeast has multiplied.
Nonetheless, after 24 hours, there is no bubbling in the airlock, nor are there any tiny bubbles forming along the sides of the jug.
Should I wait, add a different type of yeast, or just toss the whole jug in the trash and start again?
First, here is my problem: The stuff is not bubbling at all.Here are the details:
1 gallon jug of store-bought water
3 pounds honey (cheap store-brand)
20 raisins
1 package of Lalvin 47 yeast
Stable temperature environment: 70F-72F closet shelf
Unknown specific gravity and pH
In my excitement to get started, I made the mistake of not reconstituting the yeast. I poured it out of the dry pack into the jug along with the honey and raisins. I shook the jug for about 5 minutes to mix everything and aerate it.
Within six hours, I saw a large amount of white sediment starting to form on the bottom of the jug. It's been getting deeper all day, and right now, it appears to be about 1/4-inch thick, but I think it is an illusion as there is a curved transition between the walls and floor of the jug, so the solids will build up higher along the corners than the bottom of the jug, if you know what I mean. In any case, there is certainly more "stuff" there than there was in the little packet of yeast. So, I think the yeast has multiplied.
Nonetheless, after 24 hours, there is no bubbling in the airlock, nor are there any tiny bubbles forming along the sides of the jug.
Should I wait, add a different type of yeast, or just toss the whole jug in the trash and start again?
