I have about a 6 gallon batch of blueberry wine that will not start. I followed a recipe from winemakermag.com 461 making blueberry wine tips from the pros. the only changes I made were 1.) I only waited 24 hours after adding the 6 crushed up campden tablets to the must before adding the yeast, yeast nutrient, peptic enzymes, tannin, grape concentrate, and acid blend. and 2.) I added 1 liter of the grape conentrate, the recipe calls for 2-3 cups I added about 4 cups as I did not have any use for 1 cup of leftover grape concentrate. My potential starting alcolhol was 15%. After 24 hours stirring 2 times a day, my potential was still 15%, no bubbles in the air lock and no bubbles in the must even after stirring, so I added another packet of redstar co de blanc yeast, more nutrient and stirred very well, used a different steralized lid for the bucket and a different air lock. Another 24 hours went by still no bubbles in the air lock, no bubbles in the must and still 15%, so I added some yeast energizer. Another 24 hours passed and still no signs of fermentation, I was worried the fruit would spoil as I just had a batch of strawberry wine get a sulfer smell from sitting to long, luckily enough it went away by the time the fermentation was done, anyway I racked the must into another steralized bucket straining out the fruit flesh and skins, waited an hour and no sign of fermentation so I placed the bucket in the bath tub full of pretty warm water and added a 3d packet of rehydrated yeast, and more yeast nutrient, let the bucket sit in the warm water all night, and now another 24 hours has went by and still no fermentation. The bucket has been upstairs in my house where it has been mostly 70-74 sometimes at night it gets down to about 66 lately with the nice cool nights but still it should have started by now I would have thought. Where did I go wrong?? Does anyone have any idea on what else I can try??? I read a recipe for skeeter pee using yeast from a previous batch of wine, I saved the thick yeasty stuff from the bottom of the bucket from the strawberry wine I made last, I have 2 quart jars from the 2 times I have racked the wine so far, the jars are in the refrigerator, I thought about trying that to see if I can get this to start, otherwise I may as well use this for ice cream topping or go out and get a gallon or two of everclear to mix in and call it done. Any advice would be much appreciated!! Thank you!