Clyde, or anyone else. I am interested it trying this on a batch of wine as
well. I have never use copper sulfate before. Could you suggest a
procedure for running trials and what to look for to get the right amount?

Ray

"Clyde Gill" > wrote in message
om...
> > > Lets say you are not "entirely" sure that what you have is H2S (even
> > > though you are pretty sure), so you want to add some copper sulfate.
> > > Can copper sulfate pull out "good" aromas unintentionally?
> > >
> > > Thanks!
> > >
> > > Joe
> >
> > Copper will not pull out good aromas Joe, but it can make wine more
> > prone to oxidation.
> >
> > Lum
> > Del Mar, California, USA
>
>
> The danger with oxidation mainly occurs with residual copper, and if
> proper sulfite levels are maintained during the treatment, the danger
> can be avoided altogether. At proper dosage, there is little to no
> residual copper in the wine.
>
> Like all fining agents, copper sulfate additions should be determined
> by trials, so the minimum dosage is used to create the desired effect.
> Trials will also help determine if the problem is indeed H2S (or some
> other reduced sulfur compound).
>
> I have noticed before a temporary muting of positive wine qualities
> during trials. I don't know the vehicles involved, but the wine has
> always recovered over time.
>
> clyde
> Steelville, Missouri, USofA
> http://www.PeacefulBend.com
> http://www.vinic.com