I just did 4 batches, a pair of 5 gallon and a pair of 4 gallon carboys at once.
3 different yeasts, including 2 seperate wine yeasts and a ale yeast. Not one was bubbling at 24hrs in various 60 to 70 F Temperatures.
Somewhere between 36 and 42hrs was the sweet spot. all were going w/ various yeasts at that point.
All were dry yeasts and I didnt use a starter. Just rehydrated the yeast.
Hope that helps.