That link should cover it.
I don't know if it says this or not, but I got much better results if I activated the yeast independantly before adding it to the sugar water.
Using tepid water (approx. 104 deg F) add a little bit to a bowl and gently mix in the yeast. Cover with saran wrap and let it sit for 10 minutes with a towel over it so it's dark. After 10 min, check it, if it's all bubbly, it's ready to go in. If not, try again.
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