I was following a winemaking guide, and as I was to put in the yeast, I realized I had purchased -gasp- instant yeast, as opposed to the dry acting that was in the recipe.

I tried hydrating it, and then added it. This should still work fine, right? Yeast is yeast, and it should still live in the sugar?

If no, is there a way I can still salvage my gallonish of juice?

Pic related: it was the middle one