Fall Bright, The Winemakers Shoppe  
10110  Hyatt Hill, Dundee, NY 14837    Finger Lakes NY   607-292-3995
near Wayne, NY
overlooking Keuka Lake  
Coordinates: 42.490863, -77.117778         



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Fall Bright, The Winemakers Shoppe
www.fallbright.comDundee, NY, USA, 607-292-3995


Follow directions carefully.
Fall Bright,
Dundee, NY

When hydrogen sulfide is formed in detectible quantities, it will usually be toward the end of fermentation.  You should smell your young wine during the first fermentation. If the rotten egg smell is evident, you should pre-treat the wine immediately, when the problem is first discovered, before using reduless and/or copper sulfate. 

1. Rack your wine even if it is still fermenting. If the smell hasn't disappeared in 24 hours, rack again. Aerate and splash about.

2. Dose the wine with the recommended amount of a yeast nutrient. If you have Reduless, use that for the nutrient at this point.

Dissolve Reduless in 10 times its weight in water. Add immediately to tank mixing well. If prepared in advance, re-suspend the product prior to its addition. Additions can be made during pump-overs or during tank agitations/mixings. Recommended contact time is 48-72 hours after homogenization. Rack off or filter the wine when treatment is complete.

4. Reduless can be dosed twice, if the first dosage improves but does not clear up the problem.

3. You may also bubble an inert gas such as carbon dioxide or nitrogen through the wine.

4. If the above steps do not correct the problem then Copper Sulfate is a serious consideration.

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.

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 copper.   

However, 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. 



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 sample B.
  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 page!

 Use it according to directions and do not exceed minimum effective doses.



  • 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 29.6)

  • 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 750)

  • The rate would be 1 to 8 drops per bottle depending on your test results.

  • 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 treat.

  • 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
    25.25 ml

  • 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 well...



May Your Wines Fall Bright!