Will this yeast be viable?

[EPS]

So i decided 2 try my hand at some cider today. I used 100 percent juice no preservatives along with some frozen 100 percent apple juice concentrate. Also added a little dextrose to reach a higher OG. My OG ended up being 1.065. My main question is i used a rehydrated safale US05 dry yeast. It was over a year old stored in the fridge of course. And when i pitched it in the cider temp was like 59-60 F. Was this to low of a pitching temp or did i kill the yeast. And with it being over a year old also is my cider doomed. Its been 12 hrs and i have seen no signs of anything. Witch i know means nothing but i'm just wondering does this cider have a chance to make it? Any input would be great Thanks Also i fermenting temps at around 64 f should i raise them or stay in that range?

 

[LeBreton]

I wouldn't do anything for a least another 48 more hours.

Was there a date printed on the packet?

 

[gratus fermentatio]

Should be fine. I always rehydrate yeast as per instructions prior to pitching, just pitching dry yeast into the juice shouldn't do much more than take longer. Rehydrating gives you the chance to "proof" the yeast to see if it's still good. I've used yeast that was 4 years out of date, but was stored in the refrigerator the whole time & it worked just fine. The pitch temp might've been a bit low, but if you can maintain that 64*F fermentation temp, it should come out nice & smooth when it's done. Signs of fermentation can take as long as 72 hrs to see.
https://www.homebrewtalk.com/f39/fermentation-can-take-24-72-hrs-show-visible-signs-43635/
Regards, GF.

 

[EPS]

Update woke up this mourning and the airlock is bubbling away after just 18 hrs the date on the yeast pack said like january 2012 i'm kind of shocked cause i thought this cider was doomed it was kind of like a last sec project for fun cause my brother was like lets brew some cider i'm a bit excited to see how things progress now thanks for the replies guys i'm gonna brew a German Alt beer today!!!!

 

[Bluespark]

I have used yeast far past it's expiry date that was stored for years in a shed outside, temps ranging from -40 to +30