No Fermentation Activity?

[TimmyR]

I am first-time cider maker and intermediate homebrewer....I am seeking some advice re: batches 3-5 of my recent cider experiment.

Update:
Batches 1 & 2 (WLP775 & Red Star Coite de Blanc; OG 1.042; pasteurized cider) fermented out to about 1.001 and taste dry and tart. Those were racked to CO2 purged secondaries and are sitting in my basement at about 65F.

Batches 3-5 (each 2-gallons; unpasteurized; OG 1.053) are sitting at 55F. I pitched WLP300 and WLP775 (along with 1/4 tsp yeast nutrient) each into a 2-gallon batch of cider I had treated 24-hours prior with sodium metabisulfite according to Andrew Lea's instructions. Today is day 5 and there is still no apparent activity. Batch #5 I half-dosed with sodium metabisulifte and intended to let go naturally (again in accordance with Andrew Lea's instructions.)

When should I start to worry about batches 3-5? Is it common to have such a slow fermentation that there is no visible activity?

[jackstraw]

If those batches are sitting at 55F it might be too cold for fermentation to start.
Most yeasts I've used start off best at 70-75. Then move to a cooler place once the activity begins.

[TimmyR]

Thanks----warmed up to 60F and the wild yeast kicked off. Now warming to 70F for the other two. Hopefully the cider has not suffered too much this last week or so.

[Beer Man]

I was thinking the same thing. You need to keep the temp. up to get it going. Good luck with yours let us know how it goes.. My small ones are doing good in the computer room it stays about 72 - 78 bobbling good. good luck let use have up dates. Thanks BM

[Beer Man]

Beer everyone wants it a little lower temp. but cider and hooch about 74-78 for the right fermenting.