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 in wine. For best results use as soon as possible after the end of fermentation, if racking the wine once or twice during fermentation didn't eliminate the problem. NOTE: This product can be converted to the 1% solution formulation by adding 9 parts distilled water to 1 part CS 10% solution.

Avoid adding excess copper. Use bench tests to determine the minimum effective dose. If in doubt about excess copper, contact us or have the wine tested for copper levels. If the wine takes on a bitterly astringent taste you have excess copper.

Use this product carefully following instructions and using minimum effective dosage. Excessive copper levels can be toxic.

Copper Sulfate Instructions