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.