So I'm (sort of) brewing my first batch of cider. I went to a farm and got 3 gallons of fresh, unpasteurized sweet cider and built up a starter using a liter of the cider and a smack pack of Belgian ale yeast. The starter was the craziest most vigorous starter I've seen; seemed very healthy!
About 24 hours before I pitched my starter into the main batch, I used potassium metabisulfite to kill any wild yeasty's. I read this was a good idea to insure a good primary fermentation. Don't worry, I mixed into the main fermenter with the un-inoculated juice, not the starter!
Now, 4 days later, nothing. My airlock hasn't bubbled one time. Is it possible I created a hostile wprk environment for my yeast? I've done a couple dozen all-grain brews, but have yet to make cider, wine or use any kind of sulfite for anything.
Should I buy more yeast and re-pitch? Any other suggestions?