I never rehydrate dry yeast. Never really seen the point.
I dare say if you poured near boiling water into the rehydrated yeast you may have done some damage. Just buy another pack and pitch. :)
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i had a similar problem with an apple Champagne i made about a year ago that ame in at about 12.5%.
let it age at about 20 degrees C for about 6 months with no carbonation. i repitched a couple of grains of fresh champ yeast into each bottle and gave it another month, shaking twice a week...