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