Hello - I've been been making Sweet Cherry Wine following a recipe by Terry Garey in "The Joy of of Home Winemaking". I've added the acid blend, tannin, yeast nutrient and Campden. 12 hours later I added the pectin enzyme. It's now time to add the yeast (24 hours later). I was just going to do it but see that my "wine" is already bubbling. Should I add another Campden tablet to kill the wild yeast -- or should I add the red wine yeast anyway? (Or should I just forget about adding yeast and let it continue as is?) Yes -- I am completely inexperienced at this! Any help would be greatly appreciated!