Just started my 3rd batch of fruit wine. I've made cherry from a Wine Art receipe (3 gallon), raspberry (3 gallon) from Vintners Harvest and just started cranberry (5 gallon) following Wine Art all since last October. I've used Lalvin 71B 1122 yeast since it's recomnended for fruit wines. In all cases must temperature has been in the 68-72 range. For the cherry and raspberry I saw no fermentation for the first 72 hours after innoulation. I then added a second packet of yeast and got fermentation started in 24-36 hours. I started the cranberry yesterday and 24 hours later there is no sign of any action. I've heard this is a fairly "quiet" yeast but I'm wondering if I'm doing something wrong. As far as I can tell I've followed directions to the letter and the samples at racking for have tasted OK.