Re: Cab Franc H2S - 3+ Weeks Old!

Patrick McDonald wrote:

 
> I do not believe I've gotten to mercaptan so I am still confident the wine
> will come back.

Mercaptans (and di-mercaptans) can be dealt with... the di-mercaptans
require the addition of asorbic acid and then copper sulfate. The
mercaptans can be dealt with copper sulfate, which is certainly
available to home-winemakers.

See this post: <http://makeashorterlink.com/?I287144B6>

HTH

-- 
charles

"Once ... in the wilds of Afghanistan, I lost my corkscrew, and we were
forced to live on nothing but food and water for days."
- W.C. Fields