I'd give it time. I thought I added too much gypsum to a recent saison brew. Fermentation dried it right out and there was a very harsh bitterness. I calculated the sulfate addition might have been a bit too much. Sat 3 weeks in secondary and it completely went away. I was worried but in the end it was fine.
Make it so!
Secondary: Doppelbock, DIPA
Barrel Aging: Flanders Red
Bottled: Ginger Mead, Scottish 80-/
Kegged: Belgian Golden Strong