So, my very first batch of wine will not ferment, the starting SG is 1.120 which I am told is to much. So after about a week I diluted it and got the SG down to 1.100 and pitched some more yeat. Now after about another week it still has not started fermentation. I read that to much potassium metabisulphite will keep it from fermenting, so I checked the bottle and it says a 1/4 tsp for 6 gallons and I am pretty sure I misread it and added 1/4 tsp for every gallon. Is there anything I can do or should I just dump it and start over. Oh and it seems to have a strong sour smell.