The F pack has sorbate in it, to inhibit refermentation during the sweetening.
It still might work out for you, but you may not get it to ferment at all.
Take an SG today, and one tomorrow. Stir the wine several times a day, pretty vigorously. If the SG is the same, I'm afraid that it won't ferment. If the SG is dropping, even slightly, that means it's working.
Sorbate is a preservative that you often find in commercial juices. It's a strong preservative, and inhibits fermentation. That's a good thing when you're buying juice you are planning on drinking over a few days, but not a good thing to try to ferment.
It might be worth it to spend $2 and buy two packages of champagne yeast (Lalvin's EC1118 would be a good one). Make a starter with some apple juice and yeast, and when it's super foamy, add a TINY bit of your must, diluted in some water. If it's still going, add a tiny bit more of your must, diluted a bit less. You can keep doing that, as long as fermentation keeps going. Once you're adding more must and almost no water, and it's still going, you can try putting it in your fermenter with the must. It might go for you.
I'd say the odds are less than 50% that you can get it going, though. Sorry to be the bearer of bad news.