JG wrote:
> Lum Eisenman wrote:
>> "JG" > wrote in message
>> et...
>>> Had a H2S problem in my Pinot. Followed Margalit's instructions per his
>>> book and decided that 0.3ppm did the trick. However, when I should have
>>> added 6ml of CuSO4 to 19 liters, I added 60ml of the 4.1g/L stock
>>> solution I diluted for the tests. Bumming. So, question is, how much
>>> did I end up adding and what is a best guess on how much Cu is left in
>>> the carboy. AND, can the wine be saved?
>>>
>>> I am thinking, I added 10x too much. So I must have added 3.0ppm. If
>>> 0.3ppm was required to eliminate the smell, then I should have 2.7ppm
>>> left in 19L. Way too much. What can I do? Stabivin? Cufex?
>>>
>>> Thanks all,
>>> Joe
>>
>> Don't dump that wine yet Joe.
>> The label on my jar of vitamins says........"each tablet contains 3
>> milligrams of copper (150% of the minimum daily requirement)." If
>> your wine
>> contains 3 milligrams of copper per liter, one 750 liter bottle of wine
>> would contain 2.25 milligrams of copper or just about the MDR of copper.
>> I would drink the wine. But, I would make sure I didn't drink more
>> than 3
>> or 4 bottles per day.
>> Lum
>> Del Mar, California, USA
>> www.geocities.com/lumeisenman
>>
>>
>>
> All,
> Thanks for the response. This group is always so helpful.
>
> Lum - Does my math seem to make sense?
> 4.1 mg/ml CuSO4 * 60 ml (vol added) = 246 mg total added to wine.
> 246 mg / 19L = 12.94 mg/L CuSO4
>
> Am I forgetting something?
>
> Thanks!
>
> Joe
I am forgetting that Cu accounts for only 25% of the total weight of the
CuSO4? That would then be:
12.94 mg/L * 0.25 = 3.235 mg/L
or about 2.42 mg / bottle of wine.

Joe