Copper sulfate is a poison so if you have any doubts how much you've
really added, the safest course is to dump the wine and count this
batch as part of the learning process.

Pp

On Jan 8, 9:08 am, JG > wrote:
> Had a H2S problem in my Pinot. Followed Margalit's instructions per his
> book and decided that 0.3ppm did the trick. However, when I should have
> added 6ml of CuSO4 to 19 liters, I added 60ml of the 4.1g/L stock
> solution I diluted for the tests. Bumming. So, question is, how much
> did I end up adding and what is a best guess on how much Cu is left in
> the carboy. AND, can the wine be saved?
>
> I am thinking, I added 10x too much. So I must have added 3.0ppm. If
> 0.3ppm was required to eliminate the smell, then I should have 2.7ppm
> left in 19L. Way too much. What can I do? Stabivin? Cufex?
>
> Thanks all,
> Joe