Double the fermentables= double the unfermentables that give body and head. But you'll always get soem yeasties floating about. I'd say to wait another week, no because of recipe but because of the winter temperatures.
In the meantime, get a better set up and make dependable brews. Start with a bucket, a stopper and a bubbler.
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"