Lum Eisenman wrote:
> "JG" > wrote in message
> news
>> 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
>
> Joe,
>
> You have a lot of copper in your wine so the yeast may not get the copper
> level down to a desirable level. But in my experience, several grams of dry
> yeast per gallon of wine will remove a significant amount of copper.
>
> I think the reaction between yeast cells and metal ions is fast. But, it
> will takes a week or so for the yeast to settle so the wine can be racked
> off of the yeast and adhering copper.
>
> Good luck,
> Lum
>
>
Just got the results from the lab back. 1.69 ppm (mg/L) copper. This
result is prior to adding the yeast as suggested by Lum. I will post
the final amount of copper after I rack off the yeast.

Joe