I posted a thread the other day about how I was gonna throw together a 3 gal batch of cider using what I had laying around here at the house... I used pasteurized mott's brand apple juice from concentrate with no preservatives. I used some brown sugar, and cinnamon, then pitched a little over half a pack of notty cause that's just what I had laying around. It's been over 48 hours and I am not getting anything that resembles fermentation.... I just took a gravity reading and it doesn't seem like it has dropped any. Anyone ever have this happen with cider... Is it normal to take that long for fermentation to take off?