It looks to me like your starting gravity (OG) is / was somewhere near 1.100,. 71B yeast should be able to handle that. But without proper aeration early on and nutrients it could lag a bit at the start. In essence it will take a bit for the yeast to acclimate and grow enough of a colony to start the process. Moving it to a sligtly warmer area is a good idea and definately will help.
Bubbles from an airlock as
@Hoppy2bmerry suggested is not a good indication of how your cyser is progressing. I would encourage you to get a hydrometer if you do not have one. That is the best way to determine how well your ferment is progressing.
DAP is a good nutrient and your apple juice carries some of its own as well.
Go-Ferm really is designed to "kickstart" the yeast at pitch or pre-pitch when creating a starter. Depending on where your ferment is additional nutrient may or may not help.
Consider getting some Fermaid-O and adding it if early enough in the process. Yeast struggle or literally can not take up additional nutrirents after your cyser is at about 9% alcohol by volume (ABV.) If yours goes completely dry (1.000) from 1.100 you are looking at about 13.1 ABV.
Also as suggedted stirring to release CO2 and get whatever yeast have settled out back into suspension is a good idea but again only early in the ferment. Swirling at any time with the airlock in place is ok.
Good luck, let us know how it turns out and what you did.
