It does get pretty obsessive with the yeast it's all about being in a reasonable temperature as well mines in an outside building but when the sun shines on it it gets quite warm which helps it along.My first batch is very slow to start but I'm pitching exactly that yeast in my new batch in the morning.....
I've just made 12 Gallons I have in the past left it to the natural yeasts on the apples and it has been successful but this is a bit of a gamble considering the labour that involves making the cider so I don't leave to chance this is what I use.image.jpegimage.jpeg
And this is the result after 24 hours the start of a healthy fermentation it goes through many stages it will stink like eggs for about a week there is a whole topic about it on the net something to do with sulphur, more to an apple than you realise complex little things.
I'm only doing 2 gallon batches at the moment...... Getting pretty obsessed to say the least!
The crucial bit is after fermentation keeping it airtight otherwise it can't wait to turn to cider vinegar.
The only I made cider with a friend, we used white wine yeast on one 5 gal batch and left the natural yeast on the other.
I think the cider was a bit warm when we pitched the yeast as it took off like crazy and when finished the cider lacked flavour. The natural one took a lot longer to ferment but the end result was much better.
I think I'll give the one you used a try, cheers.