I made a starter solution for Lorena's welches wine recipe using about four cups water, 1/4 teaspoon cote des blancs wine yeast, 1 teaspoon yeast nutrient, and two tablespoons granulated sugar. I shook the heck out of the solution for oxygen, too. This is my first starter and I don't really know how they behave, but this one bubbled slowly in the begining and about twelve hours later it bubbles furiously when I swirl it, but otherwise it does nothing. Is this how a starter should behave? Should I pitch it tonight?