Sara Rules!
Tom, I doubt that you will have a serious problem here. Many of us here have done much worse!
As much as I hate to admit it, I added 5 tsp of K-Meta to a 3 gal batch of raspberry must. It was a 96 oz can of VH wine base plus 8 lbs of fresh raspberries. This has got to be the dumbest mistake of all time. I credit it to not thinking critically about what I was doing when I thought I was following directions (obviously I wasn't). I saved the canned & fresh fruit, threw out the must, added a fresh can of wine base and a few more pounds of the berries I was saving for an f-pack.
SaraMac was very helpful in suggesting that I step-feed the yeast and then watch carefully for signs of sulfurous fumes, which I did have after primary fermentation. So I then followed her corrective actions of racking the must over a copper scrubby in a mesh bag. I followed that by stirring with a hollow copper pipe. The secondary fermentation went great & threw off a lot of lees, so I racked again and the sulfur smell is gone. Amazingly, it went to SG of 0.996 and now it's clearing well. Very dry, but with good fruit intensity; I'll back-sweeten.
I don't think you will likely need to take steps as drastic as mine. But you have good support group here that will give great advice. SARA RULES!
NS