Novice Winemaker Yeaster Starter Question

I am a newbie and was having the same problem. It was difficult finding any info about starting the yeast going. Seems to me the old timers forget us newbies don't understand the simplest of steps because we have never done it and of course it is second nature to the old timers. Anyway, I did find a post, real old one, on a chat group I believe vintalk.com or something like it and it started my yeast fermenting immediately. Here it is.

"Make sure your yeast is alive by making up a starter bottle - add yeast and a pinch of nutrient to 1-4 pint of luke warm water with a teaspoon of sugar added. You should see activity in 15 minutes or so. Add 1-4 pt or so of your cherry must to this yeast starter. When that is fermenting well add a bit more must. When you have a pint or so that is going well, cautiously pour it into the main batch. Do not stir at this stage as the yeast will work better on the surface. When you see a reasonable amount of foaming you can stir it."

You will notice the must or any juice, etc. isn't added until the yeast has a good start. Seems this makes a big difference on how quick the yeast starts fermenting. It worked for me.

Hope this helps.