I have been home brewing for a couple of years now. About a week ago I received 5 gallons of freshly pressed pesticide free apple juice from my brother. The first thing I did was place the 5 gallons into a sanitized bucket. I then took out a small sample and dissolved 5 crushed campden tablets in it and stirred it in with the rest of the batch, placed a lid on the bucket with an airlock and waited 50 hours. Next, I checked the OG, aerated very well with a paddle on a drill, added some yeast nutrient and pitched the yeast. The yeast was a Wyeast smack pack and I pitched it when the pack became so swollen that it was almost hard to the touch. Tonight (10/31) at 7 pm it will have been 6 whole days since I pitched the yeast and I still have no signs of fermentation. It is currently in my basement which is at 63 degrees which is within the ideal range for my yeast (60-72.) I checked the gravity last night and it has not changed. Everything I have read tells me fermentation should start within a couple of days but I do not consider 6 to be a couple and I am worried having never done cider before. Can a cider expert here give me some advice/insight! Much appreciated!