so i started brewing my wine last week, openend it last night to test fermentation and i was at 1.010. But of course me being clumsy, i knocked in a spoon that wasnt sanitized. i managed to get it out and i remember someone saying to add campden tablets 1/16th per gallon to ward off any harmful bacteria, i added less that i should have probably 5/16ths. well when i woke up this morning my airlock was BARELY bubbling.
did i kill my yeast?
should i have even added the campden?
this is my first attempt, so i am full of questions!! thanks guys!