Copper Sulfate 1% 4 oz
Used to reduce Hydrogen Sulfide (H2S, or rotten egg smell) in wine. The copper sulfate binds with H2S and causes it to precipitate out as a black residue, the wine can then be racked off the residue. Use only after fermentation is complete. As a rough guideline, 0.5 mL per gallon of 0.1% solution will give about 0.3 PPM of copper sulfate.
Size 4 oz Dilution 1 %