I tried making cider for the first time just recently using this yeast (around 8 grams) and about 2 gallons of store bought organic apple juice. It was definitely preservative free and pasteurised. The temperature read between 20 and 22 degrees celsius for over two weeks. I don't know if I made a fatal error somewhere during the process but I didn't get any action whatsoever. I sterilised using phosphoric acid for steriliser and chlorinated trisodium phosphate for cleanser and final steriliser. The juice was room temperature when I pitched the yeast but to no avail. Any clues? I will try again with the same yeast and a slightly larger batch of juice. Any help would be great.