I started a mead that struggled a little bit to get going. See http://www.homebrewtalk.com/f30/what-yeast-use-161827/ for recipe, and for problems.
In summary, I made the batch last Sunday, pitched the yeast on Tuesday, repitched on Thursday, and finally got activity Sunday.
In my mind, if everything had gone correctly, I would have been racking it off the fruit today, or about 5-7 days after making the batch. Because it didn't start right up, do I leave it alone for a week, or do I still go ahead and yank it? Admittedly, I would think wait, because it is vulnerable at the moment, but maybe sitting on the fruit that long isn't good, either, as the fruit could start decomposing or something without the nice CO2 blanket.