First time Apple cider-stuck fermentation Lavin 71B-1122

[crazylegs5150]

Hello everyone. I am in the process of making my first cider. I've previously made 2 batches of beer and 1 of wine. I bought some store bought pasteurized cider and added some local wild honey per a recipe I found. Initial SG was 1.060-a tad high but not terrible. I added my yeast which was a special cider yeast the local home brew store gave me and I added yeast nutrient since I read pasteurization take a lot of nutrients out of the cider. I did not rehydrate the yeast but pitched on top. The 5 gallon batch took off like a bat outta hell and was bubbling furiously for 4 days then just stopped cold. I took SG measurements on 2 days a few days apart and it is stuck at 1.020. My local brew shop told me to swirl bucket first to see if it gets going again.No luck. They then told me if that doesn't work add some more nutrient and gave me a Lavin 71B-1122 yeast to pitch in. This time I rehydrated it but it wasn't bubbling real good. In fact it had a few bubbles but a lot of what appeared to be sediment while I was waiting to see it rehydrate. I know dry yeast can go bad and also read this yeast is a low foam yeast. Do you think the yeast may have been bad or would this be typical of this yeast strain? I'm hoping this gets my batch going again as per recipe final gravity should be around 0.998. I've still got a ways to go. Any advice for me on this thing? If this fails I may just rack and bottle and use it for punishment cider :rockin: