Bill,
Dont wipe that thing down anymore and hopefully you used distilled water. Tap water contains chemicals that can spur unwanted results such as, in a worst case scenario, mold. If you don't have distilled water go get some, its $.79-.99 a gallon at your local grocery store.
On the up side you are getting a good hygrometer and calibration kit so you will be able to get a reliable reading.
In the meantime, as mentioned, pull your sticks out and put them in Tupperware or a gallon size freezer bag and toss in that 62% Boveda Mark gave you.
If you really want to get a jump on the seasoning because you can't wait for the stuff to show up use a shallow dish or a shot glass and some distilled water. Place it in the humi and drop the lid for a week. By that time you should have all your stuff.
The wood on your humi will slightly expand once properly humidified so you can check the seal on it then. To do this use a piece of paper cut into strips a coupleinchpes wide. Take a strip and pinch it between the lid and base of the humi then slowly pull it out. If there is no drag the seal sucks and you'll need to make some mods. If there is drag the the seal is ok and if there is no drag the seal is great. Do this around the edges.
If your seal is good get the Boveda value you want to use (we talked about 70/65 as the most common) but 75% is going to be way too high and too close to the danger zone of mold/beetle hatching.
BTW.... You may want to skip over buying a cooler and jump right up into a winecooler to convert into a wineador.
If you resist it will be more painful.
