Not saying you should be waiting a week. Just give it a full 1-2 days to get rolling. The gravity reading isn't going to make your yeast start either way. I think you'll be fine. If you don't see anything happening after 3 days you could try pitching another pack of dry yeast.
If you're only 24 hours in there an entire day to go for the yeast to kick off. I made a porter this weekend, 10gal batch, split into two carboys, split the starter in measuring cups, and the 2nd carboy was still about 4 hours behind the first in getting going. Everything should of been equal and even, but we're talking about microscopic processes in my garage, so it's never going to be identical.
I only asked about the aeration because it helps the yeast to reproduce. You can still get fermentation without aeration, the yeast will be more stressed and you might not get as efficient of a fermentation. Either way you'll still have fermented cider in the end.