I am trying a Mango wine right now, a gallon batch. I attempted a yeast starter. I took 1/2 cup of water and a tablespoon of sugar and putit in a jar. I then sprinkled montrachet yeast on it and covered it with a paper towel and rubberband. While it was activating, I cut and peeled my mangos, boiled the water and sugar. Did the campden tablet (ground up in a pestle and mortar) acid blend, nutrient, tannin and pectic enzyme. About 8 hours later I added the activated yeast. It was very frothy.
It has been about 16 hours since I added the yeast and my airlock isn't moving. This is a new gallon primary that had a lid that came with a seal so no need fora bung. Is it possible the CO2 is escaping through a bad seal? I take the lid off and a lot of fizzing sound is originating. Do I just need to wait a bit longer and see?