Stupid mistake. Misjudged fermentation.

[darrel]

Woops. Just done a stupid mistake. My own damn laziness.
Whilst fermenting my Ribena wine i had genuinly thought it had finished fermenting. I had left it a week after bubbling had stopped and the very top of the container looked as if it was starting to clear already. As such i racked, stabilised and Campden'd. Problem is after 2 weeks and 3 lots of Ritchies Kwik clear its still very cloudy.
Last night i checked it with a Hydrometer and low and behold still 1.60. it had only fermented 0.20 . I should of checked this originally as this wine is a notoriously slow fermenter.
Anyway All I had was some Youngs Yeast and I added it. Its now fermenting again but have i damaged it. If its a down the sinker its my own fault

[Duffbeer]

If it has restarted then the job's a good one and you have been lucky, the sulphite will have not done much harm and may even have been of benefit by the production of glycarol, the only damage I can forsee is the over use of finings which can result in unpleasant flavour/bouquet, but you may still be ok.
This may just help to point out that your hydrometer is your friend and you should never presume an outcome without taking a reading.