I was searching past postings for info on causality, preventon, and
cure for Hydrogen Sulfide. One poster last spring (link below)
suggested using copper sulfate as a final remedy.

I have some Merlot that has otherwise been looking great; good sugar
and acid, good color, good palate - but is carrying the dreaded rotten
egg odor. I have racked with moderate aeration; but am wondering what
remedies might still be there if another racking or two doesn't fix the
problem. Does CuSO4 work? What amounts - and how to add?

Ric


http://groups.google.com/group/rec.c...ba867fd6 a143