I am a beginning winemaker and decided to start with an apple cider.

I placed the tannins and acide and campden into a jug of natural apple
juice with no preservatives and airlocked it. I am using the original
jug the juice came in. Is this a bad idea?

I also got another identical jug and this one I have the same
ingredients as the previous one except that I am using turbo yeast with
this one. I expect the first one to go bubbling along for quite some
time. Jack Keller says 60 days or more. But the turbo yeast one
should do its job and stop in how long? It is still going after a week
or more.

I did the turbo yeast as an experiment and I dont expect to get a good
flavor from it. If it is too nasty to drink I figure I can always
distill the alcohol out of it (when I go to New Zealand, that is).

I used ec-118 yeast in the first jug, btw.

Also, as a beginner, is it better to start with making a grape wine as
opposed to a country wine, or vice versa?