@kimberlygator, most things in winemaking take time and very little of it is on human schedule. Yeast does the real work and it doesn't pay any attention to what the humans want. A few pointers:
Specify the scale when posting readings to avoid confusion. I assume that "15" in your last post is brix, but it's best to be clear, as all we have to go by is what you post.
In general, brix is a good scale for pre-fermentation measurement of sugar. Once fermentation starts, alcohol skews the reading so it's not longer accurately indicating the amount of sugar. On WMT we generally use Specific Gravity as it does not include the pre-conceived notion of the amount of sugar. SG is the relative density with respect to water, and as we gain more knowledge as winemakers, we understand that it's not a simple number. The first and last SG readings are fairly clear -- in between it's more of a barometer that indicates how far along fermentation is. Also, use 3 digits to the right of the decimal, to be clear, e.g., 1.040. Folks will post 1.04 and it's unclear if it's 1.040 or 1.004 ('cuz people make typos).
Fermentation "normally" takes off within 48 hours, but there are no guarantees. Sugar, acid, pH, and temperature all affect the fermentation. Depending on the variety, 35 lbs of grapes will probably net 2 gallons of finished wine, so a typical packet of wine yeast is more than sufficient, as it's geared to inoculate 5 to 6 gallons of juice or 70 to 110 lbs of grapes.
During the initial stages of fermentation, yeast needs O2 to reproduce. Fermenting in a sealed container inhibits this. Most of us ferment in food grade buckets with a towel over the top to keep "stuff" out. You'll see a activity as the cap (pulp) rises and forms a solid layer. Stir the wine at least once a day to keep the cap moist and avoid mold from growing.
Keep stirring the wine and post your updates!