Remove the copper,
I would check your SO2 levels and adjust them, after that, purchase REDULEES, it is inexpensive, add the appropriate amount (I would go with the max amount, I believe 4 or 5 grams per gallon of must) stir, put the airlock back on and in 5 days rack it into a clean carboy, this should remove the funky rotten egg (sulfur) smell. If the smell persists, you can try NOBLEESE.
If the wine smells like vinegar, it's time to throw in the towel on this batch and make vinegar.
Redulees should work, I saved a batch of wine with it.
You can fine both at http://morewinemaking.com/ or www.juicegrape.com, they should cost a few dollars.
I hope this helps.