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I want to ferment some fruit punch, and my mix is plenty sweet, but the yeast is just floating on the top of the liquid, what can I do? This is the same story with my cider which contains: 2 cans concentrate, 1/4 cup honey, 1 cup sugar, 1/2 cinnamon stick, craisins, and vanilla.

Is it possible that my mix is too sweet?

I tried to rehydrate the yeast in a warm solution of sugar and water, but I wasn't quite sure what I was looking for, some of the yeast dissolved, but most of it remained in its small pellets at the bottom of my measuring cup

There is beginning to be some pressure in my cider bottle and a small amount in my punch. I assume this is some amount of fermentation, but I don't know

hsb12321 wrote:There is beginning to be some pressure in my cider bottle and a small amount in my punch. I assume this is some amount of fermentation, but I don't know

I've never heard of something being too sweet to ferment. Mixes with honey can be difficult to start, especially if its not boiled first.

room temperature? if it is too cold the fermentation won't start or will be very slow

the fermentation do not starts immediately, it takes more time the fist time you use the yeast, after 2 or 3 yeast re-uses (and provided the room is warm enough) the fermentation is visible within an hour.