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I understand conditions within are currently less than ideal, just hoping it can be done with the best conditions I can yet provide. I read somewhere that hydrogen peroxide can be used to remove a certain level of SO2. Is that only for flavor purposes or does it actually decrease sulfur levels?

I will do just that. Thank you for the good news and instruction. I was unsure how much SO2 would be lost throughout the fermentation process and how the additional amount would add up. Loads left to learn but more than happy at the moment that I haven't lost the opportunity to run it through...

For starters I'm a first time wine maker. I started with 80lbs of chambourcin grapes, crushed, stemmed yadda yadda. I sterilized the 8 gallons of must initially with 8 crushed campden tablets. After fermentation and press it yielded 6 gallons. Estimated 14ish% alcohol, 3.4-3.6 ph on small range...