I’m currently making a citrus wine( probably the worst idea) but I thought why not. Right Off the bat things were not what I was expecting, in the primary fermenting bin things were quiet and I had a few temperature issue to begin with but it finally picked up and finished so I transferred to a demijohn and my problems grew worse. I was using a soft rubber bung which didn’t want to stay firmly in the demijohn so I put a rag over the top whilst I waited for a cork bung to turn up. I’ve now fitted the demijohn with the cork bung and airlock but I’m seeing no activity after 72 hours. I have a feeling the wine got to cold in the early stages so the yeast is dead I don’t want to start adding stuff that will taint the wine although it does need to be back sweetened at some point, I thinking about returning it to the fermenting bin adding the desired amount of sugar, getting it back up to blood temperature and re-pitching the yeast wondering if anyone had any advice please?