5 days without fermentation activity

[mayoutze]

Hi, this is my first post and first hard apple cider attempt. 5 days ago I added my yeast to the apple cider (fresh pressed, added Camden tablet and waited 48h before adding the yeast). I left the carboy in my wine cellar at 55F and after 5 days see no activity. I assume it's the temperature that is too low?

Is there still a chance if I bring the cider in a warmer room, 65F) that the fermentation might start?

Thank you!!

 

[Knightshade]

Off the cuff...that seems fairly cold, but what yeast are you using? Every yeast has a tolerated and ideal range.

 

[mayoutze]

I am using red star champagne yeast and it does state 59F as low temp. I moved the carboy to a 65F room. What I'm worried about is whether over 5 days it spoiled?