I recently took delivery of a five gallon pail of white wine juice. Supposedly, the juice had been refrigerated on its trip from California and stored in a cool warehouse here in my home town. However, when it was delivered it was actively fermenting. I don't know what the original gravity was, but the current gravity is around 1.045.
What should I do at this point? I have a packet of Lalvin K1V1116 that I was planning on rehydrating and pitching. Should I pitch this yeast, or is it now too late for to have much effect?
Should I add sulphite to try to knock down the wild yeasts? Or will this just interfere with the yeast I'm pitching?
Should I oxygenate or will that just oxidise the must?
Can this wine be saved, or am I out of luck?