Fermentation Issues

[middlename]

Me and a buddy started our first ciders. Both of us started our own 5 gallon batch with an identical base recipe: 5 gal pasteurized apple cider from a local farmer's market, a basic cider kit from a local brewing shop, and identical yeast. Mixed our base ingredients (everything but yeast and potassium sorbate), waited 24 hours, then added yeast. However, after warming our yeast and then putting it into the batch his batch is fermenting and mine is not. As directed on the back of the yeast package, we added the yeast to water, let it sit for 15 seconds, then transfered it to a different cup of warm water (up to 109 degrees F). We used a microwave to heat that cup of water up (without the yeast in it). And here, we guestimated the temperature. I'm curious if I may have shocked my yeast from heating it up too much? As this seems to be the only step we didn't do identically. Or could it be something else? They are both currently sitting next to each other in the same room. One is fermenting, the other not.

PS I will provide specifics on the cider kit and yeast when I get home (at work). Thank you.

 

[Maverick22]

Stop panicking. You haven't given it time to start yet, that's all. Give it 3 days or so and you should see it fermenting.

It's not going to be exactly like your friends because you have not follow exact methods. Example: Your house could be colder, slowing down fermentation.
You may have cooled the yeast before pitching, slows it down.
Variation of juice etc etc.

You don't need to post specifics, wait and save yourself a lot of hassle.