Just started a batch of white grape juice cider/wine today. One gallon tester bottle, the sg was 1.130 and i used yeast nutrient and about 1.5-2 lbs sugar. Everything room temp and the yeast was red star champagne pasteur. My question is the yeast seems to be suspended in the liquid and no action after half a day... Is the batch ruined? I wanted a table like wine... Anybody done anything like this before...? Just a cheap one to see if it would turn out so no big deal, any input appreciated.