Is this fermenting? what should I do?

I am doing a 3 gallon batch of hard cider, I used one packet of the champagne yeast, I was told 1 packet will do 5 gallons and it shoulld be fine to do 1-5 gallons with the packet, it has been close to 36 hours with no activity in the airloc, I used 2.5 cups of table sugar boiled it and cooled it to 70 degrees, I boiled pint of water cooled to 100 degrees, and started yeast for about 10 minutes, the yeast was jumping around, (is this good?) I waited about 10 minuted and added to cider,

I poured the apple J on the sugar water and shook it vigorously after adding the yeast, OG was 1.054 or 7% should i take hydro reding to see if action is happening?

I'm sure its fine,step away from the FV. Wine and champagne yeast may not have a violent ferment