I second pp's comment. The only practical way I know to recover from
this is to dilute with 9X the amount of wine, and that doesn't seem too
practical here lol.

Gene

pp wrote:

> 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
>
>