I made this a week ago and unfortunately my LHBS was out of nottingham, so i subbed in some windsor. My fermenting chamber hovers around 68, and I'd say that this batch was slooow to start, compared to what I am used to. 3 days before any visible signs of fermentation, and it is currently bubbling away but not very vigorously.
I used 5 gallons of fresh pressed cider from a local orchard here in NC. There was 0.01% potassium sorbate, which i assume is responsible for the slower than normal fermentation. We made a cider last year from the same orchard, and had no trouble getting down to about 1.001, so i'm not too worried.
Just tasted a sample, and it is delicious. Very sweet, which I assume is because primary fermentation hasn't completed although i didn't take a hydro reading so I cant say for sure.
If the final product tastes half as good as the sample I just drank, I am going to be a happy camper. Just told SWMBO that i'll buy another 5 gallons of cider before the season ends, so that we can have some on hand for the spring. Cheers, brandon... I'm looking forward to tasting the final product!