Making my first batch of newell's groundhog cider. Fermenting slow?

[ErickJ]

Hey everyone, I'm making my first batch of newell's groundhog cider. I used 7, 3 quart jugs of juice, and 3 tubes of apple juice concentrate. I got my SG TO 1.059 stirred the heck out of it even after I shook the bottles, I added yeast nutrient and yeast energizer and pectin enzyme, I then pitched the champagne yeast.

It's been 24 hours and it is no longer clear, it is very cloudy, I can see two small islands of yeast bubbles floating around. How long will it take for it to really get going? It's 65 degrees. The airlock is full and raised, but it's not bubbling. Do you think everything is alright?

 

[ErickJ]

Should I add more yeast?

 

[CMcPherson]

You'll be fine as long as there were no preservatives other than Vitamin C in the juice.
You could warm it just a bit but at 65° it will be fine if not just a little slower to ferment (that is a good thing).

 

[ErickJ]

Thanks, it's going good now. Took 48 hours.

 

[CMcPherson]

Yay!