Lessee, the yeast has been in a room temperature fermenter for weeks at a time, yet you worry about 16 more hours?
And, about a cup of the sludge from a primary is about right, no starter needed except to check if it's still alive at all.
So far, I've had more experience thinking than I've had brewing....you don't think they are mutually exclusive, do you?
72 batches so far,
48 wine, mostly Loquat, peach, plum, prickly pear
23 beers and ciders
1 Tequila, from a prickly pear wine experiment that didn't work. I call it "Prickly Heat"