How to handle failed or sluggish fermentation?

So this is only my second batch of wine and I chose muscadine (hall variety) as it as in season. After preparing the must here were the initial readings before yeast add with refractometer

BRIX 32, PH 4.3, ABV 20.9%, SPG 1.1389

Added yeast LALVIN EC-1118 (just added straight no blooming). I did let the campden tablets work for 24 hours before pitching the yeast.

This was noon 8/21 As of this morning 8/24 I have no energetic fermentation. when I stir the must the bag is floating and there are some bubbles around the edge. As I stir more bubbles rise up. However, the airlock is not bubbling. I have checked the seals on the fermentation bucket and cork and all seem good. The first wine I made blueberry followed same routine and at 48hours had puked through airlock .....

So any recommendations? I am considering dosing it again ith another packet of yeast and this time blooming it first.

Thanks