I am finally getting back into beer/winemaking after a several year
break. In the past I have made strawberry wine every summer from locally
picked strawberries. I decided to do so again this year and picked 15
pounds of strawberries to use for three gallons of must. Here is where
things start to fall apart.
As I said, it has been a few years since I made anything, so I am a
little rusty. I mistakenly added 3 tsp of potassium metabisulphate vice 3
tsp of a solution. I realized my mistake pretty quickly as my nose began to
burn and my bright pink must turned a dull pink/gray.
In an attempt to save my wine, I stirred vigorously over the next few
days. I did it 6 times, each time 4-5 minutes. My thought was I could get
some of the sulphites out in gaseous form. I did smell a lot of sulfur, but
don't have any way to test the levels.
While I was stirring, I made a starter using some of the boiled and
cooled must and EC-1118. I pitched the yeast and within 12 hours, the lid
of my bucket showed a little swelling. 12 hours later I had slow bubbling.
I then moved my bucket into the cellar. I knew the cooler temperatures
would slow down fermentation, but they completely stopped the fermentation.
I checked the S.G. today and it hasn't changed. I moved the primary to
a warmer area (70 as opposed to 60-64) but I am not seeing any activity in
my airlock.
What do you guys think? Have I ruined it? Any recommendations on how
to proceed or what to try next?
Thanks in advance.

Bryan