Copper Sulfate, liquid, 10% solution.
This material is used to remove hydrogen sulfide and other reduced sulfur compounds which are the source of 'rotten egg' like smells. For best results use as soon as possible after the end of fermentation, if racking the wine once or twice during fermentation didn't elimate the problem. Avoid adding excess copper. Use bench tests to determine the minimum effective dose. We also offer Residual Copper Analysis testing as well as Copper Trials to determine the appropriate amount to add.
