On Sun, 31 Jan 2010 06:52:54 -0800 (PST), Ryan G
> wrote:

>Hello,
>
>I'm about ready to start my first batch, but was concerned about the
>quality of my tap water. I will be using spring water in the wine
>itself, so that isn't the concern. I was wondering, however, if it
>was even safe to use my tap water for cleaning the equipment and
>bottles etc. I have a pretty bad sulfur problem. It has a very bad
>rotten egg smell. I'm working on finding a solution for this, but
>wondered what you guys thought.
>
>Thanks,
>
>Ryan

Your rotten egg smell is hydrogen sulphide (H2S), caused by the action
of sulfate-reducing bacteria.
Now, I can't answer your question directly but, I do have a couple
more questions:
1) Are you on a well?
2) Do you get H2S from all tap water or just the hot water?
If it's just the hot water, we had the same problem which originated
in the water heater. That problem was fairly simple to cure, take a
look at http://www.prairiewaternews.ca/back/...2/v42_st3.html
If the H2S in all your water, it can get more expensive to eliminate
the source.
To your original question, I'd guess that since H2S is a gas, it would
all dissipate during your cleaning operations and leave nothing
harmful on your equipment.
However, I'll leave that to someone with more chemical knowledge to
either confirm or refute.

Ross.