Re: H2s odor still lingering

Sounds great but I've had and treated H2s a couple of times in the past
with quick positive results but this time the wine has a slight musty
odor with a hint of H2s so I figured (I'm not a chemist) that somehow
the main problem has been taken care of but there is some sort of H2s
residue hanging on that may have to be treated in a different way, am I
on the wrong track?
If copper is the way to go I'm more than willing to give it a try also
I will try and find a copy of Winery Technology and Operations as soon
as I post this message.

Thanks,
Rick



Joe Sallustio wrote:
Not sure how that would help, I think you might want to consider Copper
Sulfate. An old trick to add a little copper to the wine was to rack
it through some copper tubing but you are running out of time if this
has been going on for months. Copper in foodstuffs is considered a
poison at some point so it's nothing to fool around with.

Margalit describes a simple procedure to see if copper sulfate will
work in 'Winery Technology and Operations'; if you can't get a copy of
it Ii can sum it up in a post.

Joe


Rick wrote:
I have a large batch of blackberry (18 gallons) that I started in early
April of this year which developed H2s in the primary, I splashed
transferred and treated with Bocksin but several months later I can
still notice a slight H2s odor?
Does anyone have a cure for this residual odor, I thought I read
somewhere in the past that treating with Potassium Sorbate may help but
can't remember any details.

Rick

.

Relevant Pages

  • Re: H2s odor still lingering
    ... Assuming for a minute that the problem is solely H2S, then Rick is likely ... leaving the fruit 'skins' in contact with the wine for too long can ... add a mustiness to wine. ... If copper is the way to go I'm more than willing to give it a try also ...
    (rec.crafts.winemaking)
  • Re: Hydrogen Sulfide - Rotten Egg Smell in Sauvigon Blanc
    ... Commercial wineries use copper sulfate for this purpose, but too much copper sulfate is toxic, so it must be done with caution. ... Also, some of the sulfur may be present in disulfide form, which smells like garlic or cooked cabbage. ... A simple way of removing H2S is to add enough copper sulfate to produce about 0.1 ppm of copper in the wine. ... The wine should be left undisturbed for several days after treatment so the copper sulfide will settle to the bottom of the container. ...
    (rec.crafts.winemaking)
  • Re: wine, hydrogen sulfide, copper sulfate
    ... "if you have a glass of wine showing some of these rotten egg, ... newer, more modern, sulfur reducing procedures. ... Now you mention food ... ... heavy metal poisoning from excess copper. ...
    (sci.chem)
  • Re: H2s odor still lingering
    ... I've never had this problem, but I've been told that racking through a short, thin length of copper tubing sometimes works, or drop a small piece of copper in the wine for a few hours. ... with the fermentation going reductive) may have led to some cap spoilage, if it started to dry out at any time during primary fermentation. ... leaving the fruit 'skins' in contact with the wine for too long can add a mustiness to wine. ...
    (rec.crafts.winemaking)
  • Re: wine, hydrogen sulfide, copper sulfate
    ... "if you have a glass of wine showing some of these rotten egg, ... copper than newer ones and work better. ... <END QUOTE> ...
    (sci.chem)