Hello - I'm doing my first hard cider. I followed a recipe given by a friend who's done this before.
I used 5 gallons of local cider w/ no preservative and not pasteurized with a campden tablet or 2 in it to start for 48 hrs.
I warmed about a half gallon and added the following:
5 cups of sugar, 2 sps grape tanin, 1.5 tsps acid blend, 1.5 tsps yeast nutrient, 1.5 tsps pectic enzyme.
I then reconstituted 2 packs of champagne yeast by warming some spring water on the stove (I even check the temp, it was around 95). I put it all in a clean fermentor. Checked the SG and found it was at 81 or 82 (rather sweet). I then added the yeast. That was over 24 hrs ago and I really haven't seen any bubbles from the airlock yet.
Did I do something wrong?