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
The is a method of reducing copper ions in wine. It is called pottassium
ferrocyanide fining. I do not recommend it be used.

Cold stabilisation may help reduce the concentration.

As other people had suggested add yeast hulls.

Also I think that it is best to work in ppm CuSO4.5H20 (copper sulfate
pentahydrate) when doing these trials and additions. It is the copper
ion which removes the sulphide character. However you cannot buy a
bottle of copper ions to add, you have to buy the salt.

The main reason the TTB has a 0.5 ppm limit I believe is because if
there is more than 0.5ppm copper ions present in solution in the bottle,
then you can have probems with copper casse, the copper drops out of
solution.

James.