I recently had two test batches of Apple and Okra Blossom (at least I think it was okra, I have only a translation from Thai to go by) develop a rotten Egg odor -- probably from a lack of DHP.
In the past I have cured this problem by adding DHP and vigorous racking, with much splashing.
Having read several messages here mentioning the use of copper to counter H2O I stripped several inches of stranded copper electrical wire and suspended it in the two batches. The first batch (apple) was about 6 Lt. and I left the copper in the must for about four hours, while I went to the market. When I returned the rotton egg odor had completely disassipated. In the second batch (okra), about 1.5 Lt. I suspended the copper in the must for one hour and the smell was completely disassipated.
My question is that while this method seems to work, as far as disassipating oders, have I unwittingly caused myself other problems with metal contamination that I am unaware of?
In closing; I have read Lum's book and reviewed Jack's site but find no specific references. I might also comment that here in Thailand there is a real scaricity of any information regarding wine making.
Cheers,
Bruce (k4556atinetdotcodotth)
Cheers,
Bruce (k4556atinetdotcodotth)