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