I used an old yeast cake that had been used for a doppleweiss. Some liquid and yeast were still at the bottom of the carboy.
I syphoned off the rest of the liquid and the yeast cake (I think)
was still at the bottom.
I mixed in apple juice (no preserves) and sugar and I assumed it would take off within three hours or so.
How ever this morning 12 hours later, I still am not seeing signs of any fermenting going on.
Should I just be patient? If after 24 hours I do have some muntons dry yeast I could add.
Also I maybe should have added yeast nutrient in there which I forgot.