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Update, y'all were right it was just going to take a while since it was cold starting off I just checked it and it's bubbling away should be ready in a couple weeks!!

Thanks minden man! U guys have been a lot of help! Cant wait to see this turns out. Any more tips on how to avoid anymore common newb mistakes are much appreciated

Another question, what mistake could be made to cause yeast to not do its job/just be dead?

Great info thanks guys! And yes the cider was cold fresh out of the fridge and so was the yeast 😒 just got excited and impatient haha but def should have been up to room temp after about 12 hrs. so im hoping that when i get back home today that its either bubbling and if not ill take a...

Great thanks for the info, very helpful. Well its in my basement, i believe for the lalvin its recommended to be at 60 degrees, and it should be that down there if not a little lower. Ill check when i get home. And get a temp. Thanks again

Thanks yooper, and yes it does effect my sleep lol, just from reading up before i started i was under the impression that i would see activity in the airlock, for example at least a bloop here and their. I will check it tomorrow. But if you think its fine, that is very re-assuring. Ill update...

Okay so im a beginner fermenter, smith u didn't answer my question. anyways its in a 6.5 gallon bucket i cant see the cider unless i took off the lid. Im thinking i should activate the yeast like make sure its working in a small amount of cider and the just add it in if that makes sense? If so...

Soo i started my first batch, i used lalvin 70 wine yeast and 5 gallons of organic made in vt, added all together...annnd its been about 36 hours. Not much activity from the air lock, could it be because i added to yeast to the cider that was still cold from being in the fridge? I figures i...