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I started a batch of strawberry wine this afternoon, 5 gallons and I added the yeast and nothing started fermenting. I have never had this problem before, I waited a couple of hours and decided that maybe the yeast wasnt any good so I added another pkg . It boubled a few times and looks now like...

I was wondering if it will hurt anything to wait 36hrs before adding yeast to my fruit must , as I started some last night but wont be able to be around to add the yeast for another 12 hrs at the least?

What is the best way to get the heat shrink foils to work, I tried a couple and the result was wrinkles ect ect...was trying to get a better look.

I am trying to make wild blueberry wine , got the equipment for 3 gallons ect, after I added the water I was adding sugar to get the sugar to 1.090, I somehow may have added to much as I ended up with 1.095 or 1.096 Is this going to be a problem for me? I had to add a lot more sugar to bring up...