Within a few hours to one more day (approx.), the wine (now that the yeast has been pitched, it's technically and legally wine) will start to fizz. Within a few hours of that, it will start to foam up some. That means fermentation is under way.
Next, the temperature will start to go up. If the wine gets over about 78 or so, and you have an external heat source, you might need to lower that heat. Mine gets into the lower 80's even with the room heater turned way down. The upper 70's is better, though.
As the fermentation starts to slow, the temp will again start back down. Use a heater or brew belt to keep the temp in the 70's, if you can, until fermentation is finished.
Follow the instructions!!!
As the others have said, it is best if we know what kit you started.
Have fun. It's wine making, not rocket science!!!