MSDS and medical attention
KEEP OUT OF REACH OF CHILDREN
Follow directions carefully.
read this page! This article explains the connection of ascorbic acid use with this treatment, as some instructions
will indicate to add it after treatment and some before!
Use copper sulfate 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.
To avoid adding excess copper, use bench tests
to determine the minimum effective dose. (See below.)
If in doubt about excess copper, have the wine
tested. If the wine takes on a bitterly astringent taste you have excess
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,
filtration is recommended.
http://www.bcawa.ca/winemaking/h2s.htm MORE, read this page!
This article explains the connection of ascorbic acid use with this treatment, as some
instructions will indicate to add it after treatment and some before!
DIRECTIONS for Copper Sulfate: Do not change the sample size for the
use of these 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. Do not reduce the
size of the sample for the below instructions.
2. Add 1 drop of copper sulfate to sample A.
Add 2 drops to
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 the addition of copper sulfate to your wine, fine it with bentonite or sparkolloid,
both of which will help remove excess copper ions. Rack the wine off of this sediment as soon
as it has settled out. Filter as desired.
5. If you have used the maximum amount and the problem
still exist, add ascorbic acid at the rate of 0.1 to 1/4 gram per gallon.
http://www.bcawa.ca/winemaking/h2s.htm MORE, read this
WARNING: COPPER SULFATE IS
POISONOUS. Use it according to directions and do not exceed minimum
KEEP OUT OF REACH OF
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
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
The rate would be 1 to 8 drops per bottle depending on your test
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
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
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