I've been adding 2-3 cups of a locally produced Cabernet Sauvignon to my Flanders Red style beers because I love the character it adds. I got the bright idea to try a store bought wine that I also like to compare the difference. The thing is that the local winery's doesn't add sulfites because the owner's wife is sensitive to them. The store bought cab does, of course, have added sulfites. Sure enough, fermentation came to a screeching halt in the one I added the store bought wine to. No more tiny bubbles being produced, no airlock activity, nothing. The other 6 gallons (split batch) with the local wine is happily fermenting away. Same culture, same dregs added, was fermenting fine before, so it has to be the sulfites. Can I do anything to save this batch? Maybe I can make a few more batches of Flanders and blend 1/3 of this batch into each? Would I just be retarding fermentation in the new batches? I hate the idea of dumping the batch. I know I could get rid of the sulfites by oxygenating the beer, but that doesn't sound like a good idea. Any thoughts?