The sulfites are perfectly fine. Don't use any additional campden, but make the must according to the recipe and it'll be fine. Wine yeast is pretty tolerant of sulfites, but they dissipate quickly anyway.
Make up the must, and stir, stir, stir, stir. Wait 24 hours or longer, then add the yeast. Stir periodically until you add the yeast. It'll take off just fine.