Cider Fermentation to nowhere

[viperpiper]

The other day I drove around the corner to the apple farm and got 3 gallons of fresh pressed juice. I came home dropped in four crushed campden tablets and lightly covered the neck of the carboy with a piece of foil for 25 hours.

Then I pitched one vial of White Labs english cider yeast.

I did all of this on Friday and its Monday with very little signs of fermentation. There is a small ring of bubbles around the outside of the cider a very little pressure on the airlock.

Is this cider doomed or can it be salvaged?

Any advice would be helpful on this very pressing issue.

[BDawg]

You need some yeast nutrient. Not sure if its doomed, though. Did you do any sort of pasteurization rest?

[viperpiper]

The cider was unpastuerized It's sitting at around 68

[Grist Licker]

I agree with what BDawg said, you need yeast nutrient. Cider must doesn't contain the nutrients that yeast need like a barley malt wort does. Yeast energizer might help get it going too. Also, did you aerate?