I agree, stir vigourously and it may drive the sulphite off. You might also
start a yeast starter and then indroduce it slowly to the must. Use a pint
of vigourous starter and add a pint of your must to it. After 4 hours when
it is vigourous again, double it's volume by adding more of your must.
Repeat this several times and then add it whole thing to your must. With
only 2 tablets I would not worry. It is going to kick off okay with no
harm.

Ray

"News" wrote in message
...
"Magilla" wrote in message
om...
I am making my first batch of wine, crabapple, and accidentally added
2 campden tablets per gallon (6 gallons) instead of 1. I waited 24
hours before adding the yeast. It has been in for about 24 hours and
hasn't started working yet. Should I throw this batch out and start
over?

What I would do is stir it vigorously for a few minutes then leave for a
while. Repeat a few times during the say. This may help drive off the
excess sodium metabisulphite. I would then leave it overnight before
adding a fresh yeast starter. Hopefully it can be saved.