quick question about Campden tabs

[Bubbles2]

Thanks for looking in,
1st time wine brewer here, following a post where it calls for
Sugar to 1095 O.G, Tannins, Acid blend, campden tab, and Yeast Nutes. let stand for 12 hours. I forgot to order Yeast Nutes.... Do I need to re add another campden tab when the yeast nutes get here?
I sealed up the batch in a 1 gallon bucket and put it in the fridge at 55º until the Yeast Nutes get here...
New to this, and not sure how long the campden tab lasts for reducing bacterias and such before the yeast needs to be pitched, get in there and kick ass before there is alcohol, to keep all sterile.

 

[DoctorCAD]

55 degrees will work almost as well as campden, but Id still throw a crushed tab in there.

 

[Bubbles2]

55 degrees will work almost as well as campden, but Id still throw a crushed tab in there.

To be clear, I added one already then refrig, another one 12 hours before I pitch ?

 

[Maylar]

If it's just a few days you'll be fine. If it's a couple weeks I'd sulfite again.

 

[Yooper]

What's the rest of the recipe? You likely don't even need yeast nutrient and can start fermentation right away.

 

[Bubbles2]

@Maylar Thanks, I am going have to read about Campden. The bag it came in stated to use 1 per gallon, I did not want to over do it...

@Yooper it is YOUR recipe you posted in regards to Jack Keller I think it is... Apple Wine amigo.