I started my first cider 10 days ago and nothing has happened. No foam, no airlock action, no change in SG. I tasted it this morning and it tastes like apple juice, so no bad bugs.
I added 100 ppm k-metasulphate and felt it for 24hr before pitching in 2 packets of champagne yeast (EC1118), and pectin enzyme. The room is between 62-70F. The yeast was not refrigerated, but it did foam up a lot when I mixed it with warm water.
Everyone's saying that the yeast will be fine if you leave it, but in this case i think it's time to give up and re-pitch. My questions are:
1. Should I try to buy the same type of yeast again, or will anything do?
2. Do I need to do anything to the cider, like aerate it?
3. Any ideas on what went wrong, so I can avoid making the same mistake in the future?