On Mon, 10 Nov 2003, Tom S wrote:
> "Warren Place" > wrote in message
> ...
> > Actually, I was thinking of copper also. I planned to toss a
> > copper wool pad into the carboy (sanitized with boiling water), and pin=
it
> > down with my racking cane. I hoped that this would help reduce the amo=
unt
> > of H2S, but in case it doesn't do enough, I'll follow with bubbling CO2
> > through the wine. With bubbling CO2, would small bubble be more effect=
ive
> > than larger bubbles?
>
> Yes, but I'd start with CO2 first, and if that doesn't clear the problem
> treat it with copper. I wouldn't recommend using a copper wool pad thoug=
h.
> Copper acts pretty quickly on H2S. By the time you realize the problem's
> been fixed, the copper pad will have been in there too long, and how do y=
ou
> plan to fish it out? Too much copper is not a good thing in the wine. A
> section of clean =BD" copper pipe would be easier to use and control the
> contact time of. Just stir until the stink goes away.
>
> Tom S
=09Well, I tried scrubbing my wine with CO2. It'll take a lot of CO2
to do what a little CuSO4 can do. I'll add some copper and see if that
fixes it. A professor at UC Davis pointed out that a potential problem
with adding CO2 is that I might also scrub out desired aromas.
Warren Place