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 test strips (looking into getting a meter). First racked off lees after 10 days in carboy, same ph, .995-.997 SG. At this point I wasn't planning on doing MLF, because I didnt know any better. Added 4 crushed campden tablets because being new to wine making I was overly concerned with spoilage. Now i've done enough research to realize that I want to run it through a MLF. Have I shot my chance of MLF by adding to much sulfite? How much sulfite is left from the initial sterilization after fermentation? Is there anything I can do to help reduce sulfite levels to a reasonable level to use VP41 MLB which boasts SO2 tolerance up to 60ppm and seems to be a favorable culture. Do I need to send a sample out to a lab to verify SO2 levels before proceeding?