New Hydrogen Sulphide treatements

Ian

in the USA, the legal limit for Copper addition is 0.5 ppm with a 0..2 ppm residual level , although in Europe it is 1.0 ppm.

You are correct that above a certain limit, a copper haze may develop - that is usually => 0.5 ppm.

Interestingly when one does a bit of research on copper limits and the effect on humans a great deal of literature exists that stipulate we do not have enough copper in our bodies, and that in turn gives rise to certain disease states. A search of "Google" will provide quite a few references. I offer this simply to suggest that there are many questions about toxicity levels of these chemicals. One needs to make their own decisions. At any rate a good laboratory can determine copper levels.

One problem with the addition of copper sulfate to remove hydrogen sulfide is the subsequent precipitation of copper sulfide in the wine. Copper sulfide (CUS)is fine black precipitant that can be problematic. I would suggest waiting a bit to see it you have any CUS, then racking off of that. Subsequent fining and filtration will remove the rest - or at least most of it.

Reagents such as potassium ferrocyanide remove copper but are not allowed in the USA. Cufex and Metafine are proprietary copper removing agents but are no longer marketed in the USA.

Dead yeast cells are effective in removing copper, and products do exist that do this. Their use in combination with caseinates remove copper from wines..

Regards

Jerry

Ian: I experimented with Bocksin and it left a residual smell after removing the H2S. My experience with not good. I am going to stick with ascorbic acid and copper sulfate depending on the testing.

Michael Amigoni Vineyards, MO

Thanks for the great responses. I'll stick with copper sulphate for now. So far, so good. Haven't done a racking yet, so I'm not sure what has precipitated out.