Sounds great but I've had and treated H2s a couple of times in the past
with quick positive results but this time the wine has a slight musty
odor with a hint of H2s so I figured (I'm not a chemist) that somehow
the main problem has been taken care of but there is some sort of H2s
residue hanging on that may have to be treated in a different way, am I
on the wrong track?
If copper is the way to go I'm more than willing to give it a try also
I will try and find a copy of Winery Technology and Operations as soon
as I post this message.

Thanks,
Rick



Joe Sallustio wrote:
Not sure how that would help, I think you might want to consider Copper
Sulfate. An old trick to add a little copper to the wine was to rack
it through some copper tubing but you are running out of time if this
has been going on for months. Copper in foodstuffs is considered a
poison at some point so it's nothing to fool around with.

Margalit describes a simple procedure to see if copper sulfate will
work in 'Winery Technology and Operations'; if you can't get a copy of
it Ii can sum it up in a post.

Joe


Rick wrote:
I have a large batch of blackberry (18 gallons) that I started in early
April of this year which developed H2s in the primary, I splashed
transferred and treated with Bocksin but several months later I can
still notice a slight H2s odor?
Does anyone have a cure for this residual odor, I thought I read
somewhere in the past that treating with Potassium Sorbate may help but
can't remember any details.

Rick