My red wine had too much acid so I added this product;

Compound deacidifier based on calcium carbonate, potassium carbonate
and potassium tartrate. Because of its composition, deacidification
takes place in a more balanced way than when using a simple
deacidifier. This benefits the overall taste of the wine.

Dose : 10 g / 10 litre reduces the acidity by 1 g / litre

That was 2 months ago. One month ago I tranferred the wine off of
this deacidifier and at that time it smelled pretty nasty like
sulpher. Today I took a sample and it really tastes fine. But the
sulpher smell is still there allbeit it has lessened a bit.

This nasty smell was NOT there before I added this crap. The wine was
simply too acidic.

I've been doing some searches on this board for sulpher smelling wines
and some say to add copper! OR, rack with a copper pipe on the end.
It is Winter here and the wine is @50°f and is VERY clear and tastes
fine. It's just the SMELL!

Did I mess this up by adding the above mentioned product? If so, is
there anything I can do? Like I said the wine is clear, topped up,
and tastes pretty darn good actually.

FWIW this is not a kit. The grapes were Dornfelder.

Please advise!

Phil