Cider fermentation ??

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?

When i made my Apfelwein there was only about a 1/4" of bubbles on top. It wasnt a full layer either.

I an getting next to none.... I might go ahead and pitch the other half of that pack.

What was the OG before you pitched the yeast?