Ann,

The crabapple/apple wine I made a year ago took 2 weeks to fire up. I
think I had too much sulfite in the must (when cleaning and cutting
the apples I dipped them in a sulfite solution to keep them from
browning before freezing them). Finally clueing into the problem, I
aerated the must (stirred it like crazy) for awhile. I even needed to
dilute the must with water (about 10%). After pitching the 3rd or 4th
packet of yeast over that 2 week period it finally started. Also, you
might want to use a little more pectic enzyme than the typical recipe
calls for. I had haze problems that were a pain to clarify. All said
and done, it's turned out very nice - ready for bottling. Hope this
helps.

Jim