I work for a local dairy,(home delivery) one of the products I get for free is Apple juice. I decided to try some hard cider yesterday. I boiled 1 cup of sugar in 1 cup of water, added to the gallon jug then added my applejuice and threw the champagne yeast in dry and shook the hell out of it, and installed my airlock. It started bubbling thru the airlock within the hour, but stopped overnight, there is foam being produced so I thing there is some fermentation going on . the yeast doesnt look like it is completly disolving. should I strain the juice, seperate the yeast and pitch it in hot water 100 degrees and reintroduce it?