So this is my first cider attempt and there is nothing going on after 50 hours. I used raw cider from a local orchard no preservatives, no pasteurization , the OG was about 1.050, so i bumped it up a little by dissolving one lb of light brown sugar into 16 Oz of warm water, not boiled just heated to disolve the sugar…after the added sugar the OG was up to 1.055. I added the entire batch into my 6.5 gallon fermenting bucket, crushed five tabs campden and put them in as well. Swirled for a few to get it mixed up well. Let it off gas over night, loosely covered lid and tin foil over the airlock hole.
I used Nottingham ale yeast that i got the day before, from a reputable local brew shop, they keep it in the fridge, it spent one night in my fridge and 12 hours out before i rehydrated, everything santized, i hydrated per temps and time on yeast pack, got plenty of froth after 20 min, brought the yeast to within 10 degrees of my must by adding cold water until it was at the right temp and pitched it…Now its been about 50 hours…and i know everything is slower with cider, but used my refractometer and there has been no gravity change…i tasted a few drops that were left in the pipet and it tasted slightly vinegary …what gives??? should i re-pitch…or give it a couple days and recheck gravity??