I just picked up 9 gallons of Chardonnay juice that started bubbling and continues to bubble even after adding campden tablets. Here is what I have done so far....Last Thursday I picked up the pasteurized juice, kept it refrigerated for 24+ hours, let it get to room temperature (66 deg) and added campden tablets. Juice started bubbling so I added more campden tablets. To be honest I didn't add as much as I should have initially to get to the proper concentration. The juice continues to bubble and I'm not sure what to do at this point. I thought the campden would stop all processes which would allow me to add the yeast of choice. Any comments and help would be greatly appreciated. Thank you in advance!