So I am sitting just past the 26 hour mark from the time I pitched 2 packets of Red Star Premier Blanc yeast into my 5 gallons of apple cider. I added yeast nutrient according to package instructions and then mixed everything well. I am using a 7.9 G Fastferment to do all this in. So my question is this, How do I know if I got a bad batch of Yeast? No visible bubbles on inspection of the liquid in the carboy, no movement of the airlock although I know I have positive pressure and things are airtight. I have hydrated several other packets and none of them foamed up properly (at least not like what happens when I prep yeast to bake with) although I didn't check the yeast I initially pitched. I'm really hoping it's just my lack of patience but I am becoming increasingly discouraged. Any input or help would be greatly appreciated.