Joe,
You have a lot of copper in your wine so the yeast may not get the copper level down to a desirable level. But in my experience, several grams of dry yeast per gallon of wine will remove a significant amount of copper.
I think the reaction between yeast cells and metal ions is fast. But, it will takes a week or so for the yeast to settle so the wine can be racked off of the yeast and adhering copper.
Good luck, Lum