I've been reading everyone's comments about the use of CuSO4. Last year, I had
2 carboys of the same batch of smelly zinfandel. In one batch, I carefully
measured the appropriate dose of copper sulfate. In the other batch, I took a
sheet of copper foil (the kind sold in the craft stores). I cut it into 1 inch
wide strips, tied them together, and then swished them in the wine for a while.


Both methods seemed to effectively take out the H2S. While I have no idea how
much residual copper was left in the wine with the second method, it "seemed"
safe.

Has anyone else used simple copper? I've read about swishing in copper wire,
or even dropping in a few pennies.

Lee