After some failed experiments with juice these last two weeks I think I am excited about what is happening. Saturday afternoon I mixed up three gallons of organic pasteurized cider with White Labs English Ale yeast-liquid type. When I got up Sunday morning the airlock was bubbling away! Would it behoove me to every once in a while give the bottle a gentle shake to help keep the yeast activity going, or not? I did so yesterday and it seemed to revive the yeast a bit. I am keeping track of the bubbles per minute out of the airlock. I now have an idea of making some cherry/pomegranate cider. Would the same yeast be a good match for this concoction?