Am I Fermenting?

I just started my first one gallon batch, and after 24 hours, I'm not sure if I am fermenting yet. Here is the recipie:

3 lbs. Orange Blossom Honey
1 teaspoon Yeast energizer
1 teaspoon Fermax Yeast Nutrient
1/2 Teaspoon Tannin
3 Drops Pectin
Lalvin K1-V1116 Yeast

Process:
After sanitizing everything very thoroughly, I heated 2 parts bottled spring water to 1 part honey just enough to dissolve the honey. I added the mixture to a 1.5 gallon plastic bucket and topped off with enough spring water to make just over 1 gallon total.

I got a little anxious and pitched the yeast into 1/4 cup of warm water, then read that I shouldn't leave it for more than 15 minutes when I add it to the must. I tried to cool the must down quickly. Bottom line, I added the yeast when the must was just over 80 degrees F, but not as high as 85.

Before adding the yeast, I took a small sample and attempted to test the PH with some paper strips. They didn't come with directions, and I wasn't certain how to get an accurate reading. For that reason, I did not add any Calcium carbonate prior to pitching my yeast into the must. I have no idea if the PH was high enough.

With everything added to the must, I stirred it vigorously for about 5 minutes trying to add oxygen. I sealed the lid and inserted the fermentation lock.

Presently, the lock is not displaced at all. If I press lightly on the lid of the bucket, the lock will rise, but I'm certainly not seeing it without helping. I did remove the lock briefly and peek into the small hole. There is a layer of white film on the surface of the must, which makes me somewhat hopeful.

I am reasonably sure I have a good seal around the lid and at the lock. I'm just not positive that fermentation is taking place. Is there a way to make sure? Is the white film proof positive? Are there some evasive actions I should take if I don't see a more aggressive reaction in the next couple of days? Am I being impatient?

Thanks for any help.

Thanks for the tips GntlKnight. For my first mead, I've already learned a few valuable lessons.

I read some previous posts and decided to shake the must lightly. That seemed to do the trick. I've had some pretty steady bubbling going for a few hours now. I'm a happy camper.

Next batch, I think I will do the primary ferment in a 1 gallon glass jug. That way, I can shake the must well before I add the yeast, I can see what's happening thru the glass, and I may get more action in the airlock with less headroom. I got the 1.5 gallon bucket to leave extra room for fruit if I decide to add any. Since I now won't be adding fruit until the secondary ferment, I'll just save it until then.

That leads to another question, but I should probably post it separate. Would I add pectin in the primary ferment if I know I'll be adding fruit to the secondary, or would I wait and add it with the fruit?

Oskaar:

I just racked this batch last night, and you were right on both counts. It is dry, and it has an alcohol kick.

I'm not going to add fruit to this batch, but I was wondering about the dryness. The sample did not taste too bad, and I don't think I will try to sweeten this batch. For future reference and all things being equal, what could I do to make a sweeter mead (my preference)? I had assumed it would require more honey, but 3 lbs of Orange Blossom per gallon should be enough. Would Clover honey offer more sweetness?

From your post, it appears the yeast is the leading factor. Does the K1V typically produce a dry mead? Are there other yeasts which would make it sweeter?

What if I did want to add fruit to a future batch and get some sweetness. Would I rely on the fruit alone, or does the yeast still come into play as the major influence?

Thanks. What a great hobby!