Screwed up my sanitation 105

Yep, campden tablets are 1 per gallon.

I do find it hard to beleive that a can of concentrate would make either 3 or 5 gallons with no other adjustment. I am buttuming that it is vinters harvest or oregon fruit products?

Here is a link to a more or less typical recipe that uses a 6 lb can of vinters harvest elderberry concentrate:

as you can see they add sugar, acid blend, pectic enzyme (aids in extraction and helps prevent haze) and nutrient before fermentation.

If that is the case for you, there is good news. You can add the sugar, nutrient and acid and still end up with a good wine. Having a bit of other microbial activity in a wine must is not always a bad thing. Some winemakers actually like a bit of brett character in their wines for instance. buttuming that you were low on the SG, there was not a great deal of fermentables that they could have gotten to.

I would rack off of whatever is growing on the top (if possible), add the sugar and other additives and pitch several packets of yeast to really get it going. I do not think you have a major contamination issue, since you did add some sulfite to it. the amount of money you will spend to adjust it is not all that great and it is alway worth a try to save it.

I had a mulberry wine spontaneously ferment on me this year and it may be the best one I have ever made.