Lum Eisenman wrote:
> "JG" > wrote in message
> . net...
>> Lum Eisenman wrote:
>>> "Ric" > wrote in message
>>> ...
>>>> Are you real sure of the numbers, Lum? I don't have my chem texts with
>>>> me right now - will check tomorrow - but 3 ppm of copper sulfate sounds
>>>> pretty high --- anyone know the 'safe' limits of CuSO4? I thought it
> was
>>>> in the neighborhood of something less than 1 ppm.
>>>>
>>>> Personally, I wouldn't want to drink wine with anything like 'too much'
>>>> CuSO4 in it.
>>>>
>>>> At the very least - JG might want to consider bentonite fining the
> wine
>>>> in the hope of dropping some copper ions?
>>>>
>>>>
>>>>> 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
>>> I am NOT real sure of the numbers Rick.
>>> I am sure of the quote from the label on my vitamin bottle.
>>> I am also sure that Bentonite will not remove any significant amount of
>>> copper from wine. But, fining with dry yeast can reduce the copper
> content
>>> of wine considerably.
>>> Lum
>>>
>>>
>> Lum,
>> Can you outline the procedure for removing copper with dry yeast?
>>
>> Thanks,
>> Joe
>
> The procedure is very simple Joe.
>
> Add dry yeast to the wine, stir, rack the wine off the yeast lees after a
> week or two.
>
> Apparently, the metal ions adhere to the yeast sell membrane and are removed
> when the wine is racked off the yeast lees. Old (dead) yeast seems to be as
> good as fresh yeast, so I always save any old yeast just in case I need it
> to remove metal ion. I have used as much as 50 grams of dry yeast per
> 5-gallons of wine.
>
> Lum
> Del Mar, California, USA
> www.geocities.com/lumeisenman
>
>
Lum,
So about 10 grams per gallon of yeast then give/take? How long should
it take to remove some of the copper? I suspect I will wait until the
yeast settles to the bottom. Will it have done the job by then? Its
$22 to test a sample for Cu conc. I am thinking about doing a
before/after to see how much was removed.

Thanks,
Joe