I do not think that is an indication of activity. The pressure from
inserting the stopper is pushing the liquid over.

How much juice and how much sugar did you use in that water? There is
a good chance you just have too muchsugar forthe yeast to start (or
even survive if it was dry yeast).

I posted this in another thread just today. The ideal rehydration
medium is only 5% sugar.

I use half a cup of warm water, a little bit of lemon juice, a
teaspoon of sugar and a pinch of nutrient all in a 22oz beer bottle
with an airlock on it. then I put the yeast in and it starts up fine;
frothy and active. Got that recipe for a starter bottle from The Art of
Making Wine.

tess. I might try yopur way next time. Whatever I did this time, my
Concord juice is happily burbling away at 2 seconds per burble. The
watermelon is still trying, but I just got aburble a second ago, so
maybe it'll pick up. I am pouring the watermelon juice into the yeast
a bit at a time so the juice doesn't spoil before it gets fermented/
Let's see if that works. Thanmks everyone.