Absolutely give it 48 hours before pitching again. No need to go out and get more yeast if you don't have to. As Nurmey stated, fermentations of apfelwein are very sneaky. You don't get the krausen like a batch of beer, just some tiny CO2 bubbles. Give it a day or so and then repitch if there is no activity (no change in SG).
"Brewers enjoy working to make beer as much as drinking beer instead of working."