Things started happening again pretty much within a few hours of adding that yeast. Now that it’s been a day we’re seeing small bubbles fizzing to the surface and the airlock is popping almost every second. It’s clear that the addition of sugar and yeast can stir the most inert of potions back into life, with this one I’m going to monitor until the bubbling starts to slow down and then taste the result, ideally stopping it with a Campden tablet if it’s within 1.006 gravity and bottling it.