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Overcompensating With Copper
Craig Bedard — Calgary, Alberta asks,
I made about 21 gallons (80 L) of wine with Sangiovese grapes and Lalvin EC-1118 yeast. No other additives were used. I should have used a yeast nutrient. My wine smelled like boiled eggs. I added about nine copper nails and copper pipe tube straps. I let them sit in the wine for about a month. The wine has a slightly less “eggy” smell. It now tastes very metallic/coppery. How would you remedy this?