I have a question-I am making a batch of cherry wine that was made from 20 lbs of frozen cherries, 14 lbs of sugar 7-1/4 tsp acid blend 1-1/2 grape tannin 6 tsp yeast nutrient 12 drops pectic enzyme Beginning SG was 1.070 in my primary fermenter. After two weeks the SG was 1.040 and then Racked it into a 6 gallon glass carboy. The wine was just under neck of carboy. I added 1/4 tsp of sodium metabisulfite (equivalent of 5 campden tablets). Placed air lock on and stored it. Next day I found there was some aggressive boil over and the wine had bubbled through the air lock. There was an approximate loss of about 6-8 onces of wine. There was still a decent amount of bubbling going on. Should I add more sodium metabisulfite, potassium metabisulfite or is this process normal and the metabisulfite will eventually tame the yeast? Thanks for any input.