I bet the wine guru's can chime in more accurately. But a quick off the cuff estimate:
1 Campden tablet treats 1 gal of must. So 5 campden tbas per 5 gal batch.
From the wiki, 10 campden tabs is equivalent to 1 level teaspoon of sodium metabisulphite. Without knowing exactly what your "wine sulfur" is, we can't make an exact calculation. But as a crude ballpark figure, 1/2 teaspoon of sodium metasulphite (which is likely what you have the "wine sulfur" package or at least something very similar) should get you close the effective concentration range to inhibit wild yeast.
If you can find out what exactly "wine sulfur" is, we can get the formula weight and calculate exactly how much you need to reach the roughly 50 ppm of sulfur dioxide recommended for wine.