I am making my first batch of wine, crabapple, and accidentally added
What I would do is stir it vigorously for a few minutes then leave for a while. Repeat a few times during the say. This may help drive off the excess sodium metabisulphite. I would then leave it overnight before adding a fresh yeast starter. Hopefully it can be saved.
I agree, stir vigourously and it may drive the sulphite off. You might also start a yeast starter and then indroduce it slowly to the must. Use a pint of vigourous starter and add a pint of your must to it. After 4 hours when it is vigourous again, double it's volume by adding more of your must. Repeat this several times and then add it whole thing to your must. With only 2 tablets I would not worry. It is going to kick off okay with no harm.
Ray
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