"Charlie" > wrote...

> > Lum ( and others that offered suggestions ) - thanks
> >

> > In you opinion ( or anybody elses) would this be a method work - I would
> > add 2500 mg of SO2 to a cup of water and then pour (and splash it about
> > a bi) 35 bottles into the container. Let it settle for a few days,
> > then re-bottle after it has settled.
> >
> > Or should I just get a really small dose of Copper sulphate??
> >
> > And a really stupid question - the only way I will know if the H2S is
> > gone is by sniffing and slurping - right? there's no fancy tests
> > available????
> >
> > Once again, any help would be appreciated.
> >
> > Charlie
> >


"Lum" > wrote:

> Charlie,
>
> Hydrogen sulfide (H2S) in wine can be converted into mercaptan. Then,
> mercaptan can be oxidized into disulfide. Disulfide smells worse than H2S,
> and it is much more difficult to remove from wine.
>
> Removing hydrogen sulfide by splashing the wine works pretty well IF only
> small amounts of H2S are present, but aeration can be dangerous if a wine
> really stinks from large amounts of H2S. Adding a small amount (1/4
> teaspoon) of 1% copper sulfate solution is an easier and safer way of
> removing the H2S stench. However, many home winemakers do use the splashing
> method, and it is successful most of the time.
>
> lum
>
>


Lum

Thanks again. your time answering all my questions has ben appreciated.
I will get some copper sulphate and give it a run

I'll let the group know the outcome

Cheers

Charlie