Chris, I commend you on your patience. This happens every once in a
while. The yeast in the pomace may have died of *** toxicity at
the end of the first run or it may simply be dormant because of the
abrupt changes in its environment. Yeast have been known to do that.
You ought to prepare a new yeast starter and feed it a little of the
must every few hours until the culture is obviously going well in a
media of at least half must. I usually use a cup of warm (not hot)
water with a little sugar and nutrient dissolved in it, introduce the
yeast, and a few hours later add 1/4 cup of must every hour or two,
depending on how well the yeast are doing. When total additions equal
1 to 1-1/2 cups of must and the yeast seem healthy, I then pour half
of this very gently on top of the must (I want it to be at the top,
where there is plenty of air) and wait a few hours. If it doesn't
take, I add a little of the must to the half of the starter I held
back and try again later, but it usually works. When the fermentation
is going strong on top of the must, I stir shallowly. A few hours
later I stir deeply.
Good luck, amigo, and keep at it.
Jack Keller, The Winemaking Home Page