MOT: - I'd 2nd what Edwort said. My basement was 67-68 a little more than a week ago. Right now it struggling to stay at 60'F
Hell, I went out to get coffee this morning. It was only 16'F!!! You're north of me so I imagine your weather is much cooler.
Try to keep the temp up. If you can, run and get some yeast energizer or nutrient. Put at least 1/2 teaspoon per gal in the fermenter.... wait, let it settle in, make a yeast starter, just rehydrate the yeast, let it sit for a bit and pitch that. I would think that should get it going.
To All:
This morning I racked over my 2nd batch of Apfelwein to two 2ndaries, made with Cote Des Blancs, apple juice and apple concentrate.... at two weeks, it was has a very mellow apple flavor, not too sweet, no dryness to speak of at all. Very moderate! Mind you this was at the bottom of the carboy. My sample came from what was left in the racking hose. It was a little yeasty and warm, still pretty damn good.
I sanitized my blender, then pureed the Oregon strawberry & raspberry, poured it in the 2ndaries.... OMFG did it smell awesome when I racked over the apfelwein. Strong berry and apple essence... :fro:
I moved the 2ndaries to the top of my basement landing to get them chuggin' on the berries. Its at ~68'F. After today I'll move'em down stairs if its not too cold.
My two ales will be very crisp with this cold fermentation. The Nottingham yeast is barely kicking at 60'F. Its been 7 days so they are slowing down.