Up until now, I've always used kits to make my wine. However, this week I've branched out into country wines - blackberry for one, and parsnip for the other. They seem to be slow in starting to ferment - well, slower than the kit wines, anyway. How long should I leave it until I decide that I've done something wrong? The blackberry has been 'fermenting' for 24 hours now, with no bubbles in evidence (it's just strained liquid from boiling 3 lbs of blackberries, 3 lbs of sugar, with a teaspoon of wine yeast added when it had cooled, oh and the jiuce of a lemon). I've only just started the parsnip (liquid from 5lbs of boiled parsnips with ginger root, 3 lbs sugar, 1 tablespoon of wine yeast). Maybe I'm impatient, but the kit wines always started fermenting more or less as soon as I fitted the fermentation lock!
Any hints, suggestions, whatever would be welcome. The weather is warm, so I don't think it's a temperature related thing.
Thanks in advance!
Jo