fermentation of cider stopping overnight?

Though I've made wine quite a few times, I wanted to try my hand at cider. I put about 3.6liters of Simply Apple cider in a carlo rossi jug cleaned with 1step, 1 tsp yeast nutrient/energizer, 1.5cups sugar, and ec1118 champagne yeast packet and an airlock on the top. It started bubbling every 7 seconds almost immediately, but when I checked this morning, there were no bubbling. My house is typically kept between 50-60F, and I'm not sure if this is normal or the batch is ruined. Is there something I should check? Cider gurus? Thanks in advance!

It seems the layer of sugar didnt mix all to well and settled on the bottom...I'm not sure if this is the problem.

Before I went to bed:


Now:

Your carboy has foam at the top. Looks like its still fermenting to me.
The sugar sinking to the bottom shouldn't prevent it from fermenting in my experience (no idea if it'll slow it at all tho)

What's the current gravity, and what's the og?