Well I think I have made a mess of my latest winemaking attempt. When adding the yeast nutrient I mixed it with a cup of water before adding. The problem is I had a jug of sulfite solution sitting next to the jug of water and, you guessed it, I mixed the yeast nutrient with the sulfite solution and dumped it into the crushed grapes. Is there any way to reduce the sulfite in the wine? Or should I dump this out?
I’m afraid you are screwed my friend. If this was a sanitizing solution of 4 tbls per gallon you’ve got a yeast killing mixture there. If it were me though, I’d try adding a new batch of yeast and give it a week to see if anything happens but there’s really no way, that I know of, to neutralize the sulphite. You didn’t say how large a batch it was but a stabilizing dose for five or six gallons is measured in grams, not tablespoons. Good luck man, I hope it works out. This is one reason I switched from sulphite to starsan for sanitizing.