Don't use this until you rack with splashing; it sounds like you didn't
do that. I had a Grenache start developing H2S this year and after
racking it off the gross lees I took the batch and dumped it through a
large funnel to aerate it; it cleared up. I normally don't abuse wine
like that but a red can tolerate sloppy racking when it's young.

You normally do testing with Copper Sulfate; you should follow the
directions that come with it. I only say that because I have seen it
sold in different concentrations. Tell us what concentration you have
and we can go from there if you need it.
Joe

Ric wrote:
> I was searching past postings for info on causality, preventon, and
> cure for Hydrogen Sulfide. One poster last spring (link below)
> suggested using copper sulfate as a final remedy.
>
> I have some Merlot that has otherwise been looking great; good sugar
> and acid, good color, good palate - but is carrying the dreaded rotten
> egg odor. I have racked with moderate aeration; but am wondering what
> remedies might still be there if another racking or two doesn't fix the
> problem. Does CuSO4 work? What amounts - and how to add?
>
> Ric
>
>
> http://groups.google.com/group/rec.c...ba867fd6 a143