how long is Lag time

[Mikep]

Started first batch. used Lalvin ICV D47. Prepped with Go -ferm at 104 degrees. Waited 20 minutes Didn't see hardly any activity in the yeast. Heated the water to help disolve the honey. Added the yeast to the must. Both were at about 104 degrees.
Letting the must cool to about 70 degrees. The SG is going up as the temp goes down. Right now I have an SG of 1.1120 at a temp of 76.6 degrees. The questions are. Did I mess up? Doing it the way I did it.
Should I have seen the yeast activate with the go-firm.? How long is the lag phase. From what I have read some say the lag phase should be done within 24 hours. And thats when you add the first batch of nutrients. Others I have read say the lag phase
can take days even a week. Clarification Please.

 

[rb2112br]

Started first batch. used Lalvin ICV D47. Prepped with Go -ferm at 104 degrees. Waited 20 minutes Didn't see hardly any activity in the yeast. Heated the water to help disolve the honey. Added the yeast to the must. Both were at about 104 degrees.
Letting the must cool to about 70 degrees. The SG is going up as the temp goes down. Right now I have an SG of 1.1120 at a temp of 76.6 degrees. The questions are. Did I mess up? Doing it the way I did it.
Should I have seen the yeast activate with the go-firm.? How long is the lag phase. From what I have read some say the lag phase should be done within 24 hours. And thats when you add the first batch of nutrients. Others I have read say the lag phase
can take days even a week. Clarification Please.

The must doesn't need to be 104 when you add the yeast. You let the yeast cool down to whatever the ambient temp of the must is before adding it. How long ago did you add the yeast? If it's been 2-3 days or less, maybe give it another day. Another thing to try is stir the heck out of the must before taking a gravity reading. There can be CO2 in suspension in the must that can sometimes push the hydrometer higher that what it actually is.