Fruited blonde sour fermentation questions

Hey all! I have a blonde sour that's a year and a half old. I added 4 lbs of juiced loquats on Friday and I've seen zero activity from the addition of sugar. I have a few questions regarding the fermentation:

I added some rehydrated ale yeast but should I add some wine yeast that is better suited to a lower pH? Should I see activity at all or is there just simply not enough sugar in the fruit? From what I've read, I need to let it sit for about a month before bottling, does that sound accurate? Is there anything I should look for to be sure it's ready to bottle?

This is my first attempt at a sour, and I'm pretty happy with the results so far. It's a 5 gallon batch that has wild yeast from the loquat fruit I initially added, dregs from various sour beers, and a smack pack of a lambic blend (I don't remember which one of the top of my head).

Thank you guys in advance!

 

That's what I figured, but this beer is sitting at my parents house in California while I live in Oregon. I was hoping to bottle it before I left in 3 weeks.