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H2S - how fast will it disappear

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

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martin
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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

Reply to
Tom S

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