I am brewing my second batch of hard lemonade as the first batch was gone in a weekend. I made 6 gallons this time rather than 2 and used pink lemonade and limeade because the store was out of straight lemonade. Other than that I did everything the same. The last time it started fermenting hard in 12 hours, this time after 24 I am seeing bubbles in the test jar and there is white / brown foam on the top of the pail but otherwise no obvious signs of fermenting. My OG yesterday was 1.062 and today is 1.066. Should I pitch more yeast or just give it more time?