Hello- I am a new winemaker. We've made cider, and dandelion wine before but this was our first time making red wine. We ordered a bucket of 6 galloon Italian cabernet juice from a local Italian grocery store. The directions that accompanied the juice on their blog stated to only leave the potassium sulfite in for 4 hours, as opposed to 24. We screwed up in two ways. * My husband didn't realize that when using campden tablets that you use 1 per gallon and crushed enough for 1/4 teaspoon dissolved in warm water. *We only left this small amount of campden tablet in the juice for 4 hours with the lid off and then pitched the yeast. This all happened on Monday evening. Campden tablet around 5 then yeast around 10. It is now Wednesday morning with the lid loosely left off and us stirring it 2x a day. Can this be saved? Can we restart the process?? I just don't know what to do. Any and all advise is very welcome. Thank you!!