Am I on wrong track or is my Apple Cider gonna waste?
I just finished two batches of vinegar, one with apples and one with peaches. I use plain quilter’s cotton to cover my jars, as I think cheesecloth lets in too many bugs. At least where I live.
I use only fruit, water, and sugar. I stir it every day for about 3 weeks.  You can smell it and tell when it goes through the alcohol stage. And you really should be tasting it every day. You shouldn’t need to add any yeast, or more sugar. Just let it do it’s thing for a while. You won’t always get a mother, either, although for my peach vinegar I ended up with 3. I would give it another week or two, stirring and tasting every day. If you can get your hands on some pH test strips, this can also help you to know when everything has converted to acetic acid.