So about a year ago, I added 10x too much CuSO4 to a pinot noir to clear
up a H2S problem. Lum gave some advice about adding yeast to the wine
to absorb the excess copper. Initially, the copper conc was 1.69 ppm.
I added 10g/gal of yeast and racked off the yeast after 2 weeks. I just
got back test results and the copper is now at 0.26 ppm! Quite an
astounding drop. I have not bottled the wine so I have not really
tasted it or smelled it but at least it is drinkable.

Thanks again to Lum and this board for all the great advice!

Joe