*sorry about the extra post, at first it went to the wrong place,
apologies*

Hi

I have brewed a few batches of beer, a belgian golden, a framboise and a
chocolate coffee stout, all of which turned out to be really good. I'm
trying to brew a cider, and I bought some store bought apple juice (3
gallons) which I added some water and sugar to get the sp. gravity just
right. However, on adding champagne yeast its been 2 days and I still
don't see the primary bubbling away. Is this normal? I dunno if cider
ferments at the same robust rate that a regular beer would. I wanted to
ask before I popped open the lid to check the specific gravity.

One of my buddies says that store bought cider has preservatives which
might've killed the yeast. He also said that adding regular sugar is
probably not a good idea and that I should go with corn sugar. I frankly
don't see that from a chemistry standpoint since both of them are
basically sucrose, a double sugar. Any help would be greatly
appreciated. Thanks.

Ranjan