My first attempt at wine need some help please

I picked 2 bushels of Buffalo grapes (home grown by me, color blue black)last Tues and my daughter and I hand stemmed and hand crushed the lot on Wed. My daughter wanted to attempt a fruity sweet pink-blush product so we put the crushed grapes in a cheesecloth bag and squeezed the juice right into a 7 gallon bucket before any modifications for acid, sugar etc. So much for pink-blush, juice turned red before we finished squeezing. No problem we are just going with it. We bought all the gadgets, carboys, fermenting buckets, chemicals etc. from a local vendor. We ran the sugar up to SG 1.112(not on purpose) and after the sugar-water add the TA came up at 6.0.(again, not on purpose) Don't have a ph gadget so we don't know the ph. Per the recipe (5 gallon) we then did the 5 Campden tablets, pectin stuff, yeast nutrient and let the whole batch sit covered for 12 hours. After the 12 hour wait I added 1 packet of yeast (Red Star)to 104 degree water and let it sit 10 minutes. It foamed a little and turned the water cloudy. I then dumped it into the 7 gallon bucket and waited. Temp was right at 72 degrees. There was no bubbles, no foam, nothing for 48 hours. I re-did the yeast thing. Still nothing after 24 hours. In desperation I threw in a pack of dry yeast right into the must. Bingo ! Big time bubbles and foam. Looks like the stuff is boiling. My question(s). Have I ruined the wine with all the yeast ? Do you treat squeezed juice different in recipes that are written for crushed grapes ? Thanks in advance for any guidance. No matter the outcome we had a lovely day together outside.