Should i add yeast booster?

I started a new batch fri and added a cup and a half of brown sugar to my one gallon of cider. I boiled about 16oz of juice with the brown sugar than let that sit for a bit before adding it to the juice. Here's my issue, I think I added it to soon ie before it cooled to room temp and than pitched my yeast. The temp of the juice was about 81' when I did this. It's been about three days and I'm getting about 14 bubbles a min in the airlock and the temp is 64' some am I doing fine and just need to relaxe or should I pitch in some yeast

Don't know what happend to the rest of my post? Anyways as I was saying should I pitch in some yeast nutrient or just be patient?

Relax. What yeast are you using?

Saflager s-23 I know the temp is warm for lager yeast but SoCal is having a warm fall. Go figure