Alright, first I'm typically a beer guy and have recently gotten into making wine for my wife. Please excuse my ignorance.
I just brewed a batch of cherry beer that I thought was at the correct final gravity I wanted so I crushed 6 Campden tabs up and dropped them into my 5 gallon keg. I use these tabs to kill the yeast. After about a week of force carbonating, I tried the beer and decided it is much too thick!
My question is, What is Sodium metabisulphite? Is it a preservative that will not allow for yeast to ferment? If not, will it eventually just disapear from my finished product so I could add aditional yeast and start fermenting again?
The reason I ask is because I would like, if possible, to put the beer back into a carboy, add more yeast, and begin the fermentation process again until I reach a lower specific gravity. Does anyone know if this is possible or is my 5 gallon batch a total loss?
Thanks for any advice you can lend, like I stated earlier I'm really pretty new at this and would like to try to recover this batch.