slow elderberry?

[garymc]

I used the Vintners Harvest elderberry wine base and their instructions to mix up a 3 gallon batch. A 96 ounce can and water for 3 gallons total. The directions called for a teaspoon each of acid blend, pectic, nutrient, and 3 campden tabs. I varied from the recommended 7 pounds of sugar by reducing it to 6 pounds. I knew 7 pounds in 3 gallons would be too hot (I'm going to blend it with some 15% or higher muscadine wine.) I hydrated a packet of Lalvin 71B-1122 yeast and added it about 3pm on Jan 8. I have not seen any bubbles or foam 2 days later - 45 hours. The sg is 1.109 - makes me glad I didn't use 7 pounds of sugar. So I'm beginning to wonder is elderberry slow to start? Is 71B slow to start? Is 1.109 too thick? I've had the lid sitting on the bucket loosely with the airlock hole open and taken it off a few times to stir the surface as per the directions. I have a thermometer taped to the bucket in a cardboard box with a warming pad off to the side. The bucket is staying at 78 degrees. Do I just need to wait or should I start more yeast in some Welch frozen Concord and add it?