I mistakenly added 2.5 tsp of Potassium Metabisulphite to 6-gallons of blackberry must. I thought that I was Adding yeast nutrient (diamonium phosphate). By my calculations I added around 500 ppm which is way too high. I have racked it several times, splashing as much asI could. I imagine racking violently could reduce the concentration by half, but I would still have such a high concentration that yeast won't live in the solution. Nor do I know what level of sulphite it is safe to consume. I normally try to keep my wines to around 30ppm. Does anyone know how to measure the amount of SO2 in a must? I am thing I have two choices. 1. Mix the must with about 25- gallons of juice to dilute the concentration to a level that is reasonable 50ppm. 2. Dump it and be more careful net time. Thoughts? I wonder if boiling the must would cause the SO2 to vaporize? I read somewhere that peroxide would remove the SO2 but wonder if this would be a good idea...chemical soup comes to mind.