I made a cranberry cider last week (following EdWort's recipe for apfelwein, only with cranberry juice). I pitched one packet of Red Star Pasteur Champagne yeast.
It took FOREVER to start fermenting and I after 48 hours was about to repitch. After some reading past threads here, I waited until 72 hours had one, at which point it had started bubbling gently. It's now been 6 days, and fermentation has never at any point since been very active. The cider I made the day before and the mead I made the day after have been fermenting quite nicely
After much thinking, I think the delay is due to my having forgotten to aerate before sealing it up. I'm a little concerned about it not fermenting out properly. Is there any benefit to aerating/oxygenating in the middle of the fermentation?