Take into consideration that I am very new to this and this is only my second batch (first is in progress and seems to be doing well). I started a 3 gallon batch of Apfelwein with my 10 year old son and started it at 2pm and it is now 642pm and I have not seen a single bubble from my airlock. All ingredients were room temperature so I think that is why the yeast is not going crazy but it still makes me nervous. Especially since my HBS will most likely be closed the next two days and I won't be able to run and get more yeast. What do you think guys? Thanks in advance for your help!!