> AND, can the wine be saved?
> >

I made that mistake once too, exactly the same issue too, 10x too much.
I did the yeast thing but I also blended it down too, I ended up with
15 gallons of a sort of white zinfandel.

The only commercial white zin I will even drinkg is Berringers, it's
less sweet. I made it in that style and it went fast, which was
actually a little annoying. (Most people around here like fruity
approachable wines.)

Since I give most of those style wines away I took it to a lab to
ensure it was under the limit and it was. (I'm not saying you need to
do that, just saying the solutions to your problem mentioned by Lum
work.)

Joe