just did my first batch of country wine (blackberry) at the weekend - following an old book from the 70's or 80's. I crushed thawed frozen blackberries, added boiling water over the top, before (once cooled) adding a campden tablet and the rest of the ingredients (grape concentrate, pectolase, etc.) and let sit for a shade over 24hrsbefore pitching wine yeast I'd rehydrated in 35║C water. I stirred in and attached a lid with airlock.
it's been three days since and I have seen no sign of bubbling. Our house is quite cool - 10-13║C so I'm wondering if maybe the temperature is too cold for a wine fermentation to start and continue. I've stirred the must and there's a foam that was sat underneath the water and when i took the lid off it smelt a bit funky. However, as I'm used to brewing beer I'm not sure if a wine fermentation looks the same as a beer fermentation and what it should smell like.
Any of you guys any thoughts/nuggets/pearls of wisdom?