Hello group

I have a strawberry wine that has developed H2S. Probably because I did
not get it off the lees in time.

I have racked it twice with a lot of splashing which has removed a lot
of the rotten smell.

But some remain after 2 days, and I would like to ask how fast I should
expect the H2S to combine with the oxygen and disappear?

Is it a process that will continue for a while or should I look for
other solutions (copper perhaps)?

Its a shame because it is a really nice wine.

regards
Martin

> wrote in message
oups.com...
>
> Hello group
>
> I have a strawberry wine that has developed H2S. Probably because I did
> not get it off the lees in time.
>
> I have racked it twice with a lot of splashing which has removed a lot
> of the rotten smell.
>
> But some remain after 2 days, and I would like to ask how fast I should
> expect the H2S to combine with the oxygen and disappear?
>
> Is it a process that will continue for a while or should I look for
> other solutions (copper perhaps)?

Stir the wine with a freshly cleaned (steel wool or fine sandpaper) piece of
copper pipe. That'll work in minutes unless the wine has gone to mercaptan
or (even worse) disulfide. This is less risky than aeration IMO.

Tom S