so after starting homebrew a couple of years ago and due to work, baby etc i had to give up, so back on track making a California Connoisseur Rioja Tinto.
so got the everything set up, sanitized etc followed the instructions to the T.
after 3 days of no airlock movement and no smell i took a hydrometer reading which was the exact same as when i started.
after a lot of researching ive just realised it wasnt warm enough
(to my frustrations I didnt follow instructions)
as i dont want to loose 5gallons uk of potential wine ive now moved it to the cubby hole, (i think you Americans call it the airing cupboard) as a temperary measure.
do you think the yeast will take, now that its in its temperature range? or will i have to get more yeast???