Okay - I'll be more patient. 48 hours and still no bubbles.
It is 6 gallons in a 6 gallon plastic fermentor. There is still about two inches of air space. The seal is so tight, I'm not sure how to get it off later. If I press on the cover, the water in the airlock will move so I know it is tight.
The temperature is 66 degrees.
My two other 3 gallon experiments (made from scratch - peaches and bananas) are bubbling away. They started within hours of adding the yeast - that's why I was questioning the kit.
Thats very cold to get a wine started! Like cpfan said get it up to about 75* when pitching yeast and keep it there at least until you have fermentation started. Stick your ear in there and listen for a sizzling noise like a soda in a can as thats always the first sign of fermentation starting!
Excellent!!! Glad to hear it started. Yeah keep it warm. Because a yeast advertises it will ferment at a "low" temperature doesn't mean thats what it takes to get it going. A small seedling can never grow the way an established plant can.
Hope all continues well for ya...
Id keep it where it is as i always ferment my fruit wines at cooler temps but warm them up right at the very end to make sure they finish. A cooler fermentation on whites and fruit wines will help keep more fruit flavor!