Yes, I'm trying my first batch of Graff, and Nottingham isn't taking off like it does with a batch of beer. It's been over 30 hrs. since I pitched (and this is a whole 11g packet into a 2.5 gal. batch), and I have NO action. Oh, well, I'll probably wait until the weekend -about 72 hours- before I think about repitching. Don't have any more Nottingham, but I have a packet of Red Star Champagne Yeast that will probably do.
I followed all the recipe directions to the letter (except, obviously, for cutting everything but the yeast in half). I'm using Mott's AJ from Sam's Club, which say it contains only apple juice and Vitamin C (ascorbic acid), which latter is a preservative, but isn't supposed to bother yeast.
did you aerate everything before pitching? What temp you fermenting at? Seamus got his stuck fermentation to eventually start again. I am sure you will be fine, but make note of the apple juice you used. I wouldn't use champagne yeast in this. I'm sure the notty will take off as long as you are around 70 degrees or so.