0.1 ppm as Cu = 0.15 ml of 1% CuSO4 per Gallon of wine (cellar
addition)
= 0.1 ml of 0.05% CuSO4 per 120 ml of wine (lab
trials)

Legal limit of residual Cu here in the US for commercial wine is 0.5
ppm.
Copper haze can form in whites with as low as 0.4 ppm residual Cu.


H2S (and other sulfides) will fatique the nose very quickly, so I
always setup a trial doing several samples (0.4 - 0.1 ppm) and check
from the largest dosage to the smallest.

Like most fining trials, results will be slightly off, usually to the
lesser side. One possible cause for this is that the dilution rate is
dramatically different from actual cellar procedures, but human error
in measuring small quantities probably has a larger role. I tend to
bump my results up by at least 0.05 ppm. In other words, if trials
dictate an addition of 0.3 ml of 1% CuSoO4 per Gallon, I would
probably add 0.35 ml.

As Lum already pointed out, presence of CuSO4 tends to hasten
oxidation, so SO2 levels need to be kept at appropriate levels while
treating the wine.

Also, almost all finings will reduce free SO2 levels to some degree,
so monitoring levels before and after becomes very important.






>
> clyde
> Steelville, Missouri, USofA
> http://www.PeacefulBend.com
> http://www.vinic.com