Is it working?

Started a batch two weeks ago using wine concentrate. Been Stirling it daily and it smells good but how do I know if it's working or not.

Why are you stirring it daily? Quit doing that, and just leave it alone. Stirring it will oxygenate it, and increases your risk of infection every time you open and stir it.

The directions said to do so. Odd.

You should be using a hydrometer to see if fermentation has started. You really do not need to stir it daily.

Ugh. No fermentation has started. Any suggestions

What is your recipe?

Country wines, fruit wines, and many reds with skins and stems ave you punch down the fruit to get color and to put the yeast back down to the juice. If it is just juice it is better to leave it be to keep yourself from adding bad bacteria and wild yeasts. There are probably 10 ways a wine doesn't start or finish. Sulphite still working on day 1, temp drop after lag phase, nutrient/ energizer not used, sugar content too high for the yeast, under pitching with one 5gm pack of yeast, airlock or lid just leaking showing no bubbles.... Really, you just need a $7 hydrometer. It may have actually worked.