I just started my first cider yesterday, a very simple recipe; 5.5 gallons Old Orchard 100% Apple Juice w/ no added sugar, gluten free, no artificial preservatives & no artificial flavors, SG 1.050 @ 66.7 degrees. For yeast I used Red Star Pasteur Champagne from my LHBS, there was no expiration date on it but I assumed it was good. I re-hydrated the yeast in 100 degree water for about 10 mins and then added a cup of the apple juice to the mix and let it sit for about another 10 mins before I pitched it. Almost right away the yeast settled on the bottom of the carboy, the juice is still cloudy though so I'm guessing there must be some suspended in the juice. It's been about 26 hours now and I'm getting almost no activity, maybe a bubble every minute or so. This is my first time using this yeast, I've only worked with ale yeasts and they've all been super active within 12 hours. So here are my questions:
1. Should Red Star Pasteur Champagne yeast be on the bottom of the carboy?
2. Does it take this yeast a long time to get started normally?
3. If the yeast is bad can I rescue this by throwing in an ale yeast or something else?
4. Do I need to just RDWHAHB??
Thanks for the help!