Abe, what bread is this? I never heard of wine bread.
In terms of yeast, the more yeast you use, the less interesting the bread will taste. More yeast means faster rise and less flavor development.
Like with children, you have to let them grow at their own pace, and not push them to grow too soon, In fact, that is a good rule with everything, from businesses to economies to fruit (notice those gigantic and tasteless engineered fruits and vegetables you see sometimes? Not to mention the economic crises that keep happening when people begin to think let's grow faster, lets get richer, quicker, then boom! And how many restaurants have you seen with a line in front of them, which then expanded and are now empty?). Everyone should make bread!
Anyway, more than a package of yeast for two loaves is too much.
If you're willing to make a dough rise overnight, you need less yeast (1/4 tsp even, if there are no ingredients that hamper the yeast development - i don;t know about alcohol, but you could cook the wine first to eliminate some of that) and the flavor will be all the better for it, as its keeping powers.
If you're using active dry yeast, it may not be active any more - sprinkle a bit in a little warm water, stir with a pinch of sugar and see if it bubbles up. If not, it's dead. If it;s fresh yeast it could be dead. (some stores used to keep it in the freezer here, and i found it never worked well any more).
How much yeast does your recipe call for?