Hard Lemonade fermentation Question?

My question is I am making a batch of hard lemonade with a basic recipe of concentrate lemonade, sugar, DME, yeast nutrient, champagne yeast, and water with a SG of 1.070. I mixed the yeast with some sugar and warm water and slowly added some lemonade mix in at intervals till it started to bubble each time than after about 45 of this I pitched the yeast in and put an airlock and stopper in. It has been about 24 ours now and I am only getting a couple bubbles in the airlock every 3 min. is this ok or should I do something to speed it up?

The airlock is only a vent for excess Co2. A hydrometer will tell you a lot more about what is going on in the fermenter, I would give it a week, and see what the gravity reading is then. If it is still slow or stopped, try rousing the yeast with a shake, and see if that helps.

Is the temp at least 70 degrees? Did you mix everything well?

The temp is around 68 degrees should it be more. And I felt that I mixed everything well.