COPPER SULFATE

COPPER SULFATE. 1%

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http://www.cppress.com/pcc.html

POISON

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Follow directions carefully.

This material is used in the treatment of wines with hydrogen sulfide. Such wines have a characteristic " rotten egg" smell. This treatment should only be used when less drastic steps are not effective. Hydrogen sulfide should be removed as quickly as possible after fermentation has stopped so that mercaptans are not produced in large quantities.

1. When hydrogen sulfide is formed in detectible quantities, it will usually be toward the end of fermentation. You should smell your young wine during the first fermentation. If the rotten egg smell is evident you should rack your wine even if it is still fermenting. If the smell hasn't disappeared in 24 hours, rack again. Aerate and splash about.

2. You may also bubble an inert gas such as carbon dioxide or nitrogen through the wine.

3. If the above steps do not correct the problem, you may wish to use copper sulfate. Use it as soon as possible after the fermentation. You should only add enough to cure the problem as excess copper will cause hazes and at higher levels will be toxic.

DIRECTIONS:

1. Make three or four samples of wine of equal measured volume of approximately a quart or 750 ml. Label them "A, B, C, and D" for instance.

2. Add 1 drop of copper sulfate to sample A.
     Add 2 drops to sample B.
     Add 4 drops to sample C          and
     Add 8 drops to sample D.
     Stir or shake these wines, cover and let sit until the next day.

3. Check the samples and determine the minimum dose which corrected the problem. Add at the same rate to your wine. NOTE: If the 4 drop sample corrected the problem and the 2 drop sample did NOT, add 1 more drop to the 2 drop sample to create a 3 drop sample. Shake and wait again. It is important to determine the minimum amount you truly need.

                     1 milliliter = 20 drops
                     1 ounce = about 600 drops

4. After a day or two, smell the wine. If the hydrogen sulfide smell is gone, the wine can be treated normally (meaning 3-4 rackings spaced as usual, which is about 30 days apart). Racking should remove essentially all the copper from the wine. Fining with bentonite or sparkolloid will help remove excess copper ions. Rack the wine off of this sediment from fining as soon as it has settled out. Filter as desired.

5. However, if you have used the maximum amount and the problem still exist, add ascorbic acid at the rate of 1/4 gram per gallon. Rack again, filter if desired.

WARNING: COPPER SULFATE IS POISONOUS. Use it according to directions and do not exceed minimum effective doses.

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CONVERSION METRIC TO OUNCES TO DETERMINE HOW MUCH TO ORDER

There are 29.6 ml per fluid ounce. Correct me if I am wrong.
A 750 ml standard wine bottle is 25.34 ounces. (750 divided by 29.6)
One gallon (128 ounces) is (128 X 29.6ml) or 3788.8 ml. Don't you just hate all of this?
If the wine will be treated at the rate of 1 drop or 2 drops per 750 ml, then you need to figure out how many bottles you have in your batch.
A one gallon batch of 3788.8 ml is 5.05 bottles (3788.8 divided by 750)
The rate would be 1 to 8 drops per bottle depending on your test results.
If 1 drop per bottle will work, you will need 5 drops to treat 5 bottles or 1 gallon.
Eight (8) drops per bottle would need 40 drops to treat 5 bottles or 1 gallon of wine at the maximum dose. Got it?
So, if you have 100 gallons to treat: 100 gal X 128 ounces (per gallon) X 29.6ml = (equals) 378880 ml divided by 750 ml bottle = 505 bottles to treat.
The 1 drop per bottle treatment would require 505 X 1 or 505 drops. As there are 20 drops in an ml. you would need (505 divided by 20) or
25.25 ml
If the 8 drops per bottle is the dose then you would need 505 X 8 drops or 4040 drops divided by 20 (20 drops in an ml) or 202 ml or how many ounces??? That would be 202 divided by (29.6 ml = 1 ounce) 29.6 or 6.8 ounces.
Now, you probably want us to figure out how much you need, right? Oh well..