Lum Eisenman wrote:
> "JG" > wrote in message
> et...
>> 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
>
> Don't dump that wine yet Joe.
> The label on my jar of vitamins says........"each tablet contains 3
> milligrams of copper (150% of the minimum daily requirement)." If your wine
> contains 3 milligrams of copper per liter, one 750 liter bottle of wine
> would contain 2.25 milligrams of copper or just about the MDR of copper.
> I would drink the wine. But, I would make sure I didn't drink more than 3
> or 4 bottles per day.
> Lum
> Del Mar, California, USA
> www.geocities.com/lumeisenman
>
>
>
All,
Thanks for the response. This group is always so helpful.

Lum - Does my math seem to make sense?
4.1 mg/ml CuSO4 * 60 ml (vol added) = 246 mg total added to wine.
246 mg / 19L = 12.94 mg/L CuSO4

Am I forgetting something?

Thanks!

Joe