Well, I let it sit out without campden and now it has started its own yeast. I think I will either stop it with campden, or else measure the s.g. and add sugar to bring it up to the level of what I want it at.
There is a certain strain of yeast that only lives around pinetrees, I am wondering if that could be whats in the wine.
I will give an update of what I will do.
The weather is nice right now. Good temp in my winery.