Fermentation probs

I've made pretty many ciders, i keep it simple juice and yeast. i'm using nottingham yeast my og was1.045 and my measured gravity is 1.031 my yeast is settled out. I know there is plenty more fermentables left. My question is i had a cool week of fermentation and temps got down in the 40's that would kill the fermentation , my cider is now at 68 degrees and still not fermenting. Should i rerack and repitch or let it sit

i just added nutrient to a stuck nottingham, 3 weeks and it stopped at 1.010. its alive again!!

Could have been a bad yeast culture or the temp swings. If it doesn't do anyting in the next 12-24hrs you should prob re-pitch. Next time make up a starter the day before and feed it every 4hrs to not just ensure it's viable, but also running strong and semi acclimated to the must/cider before pitching.