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Rotten Egg Smell

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pikmin969

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Just racked my mead into a bucket for secondary, and I noticed a rotten egg-like smell. I've heard from a friend that using a bit of copper can clear out the smell, and that the batch should be fine so long as I get it out. I have a spare copper pressure tube cap that I can sanitize (still in its packaging), if I drop that in there and let it sit through the secondary fermentation will that do the trick? This is my first batch of mead
 
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pikmin969

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I took 2 samples out and but the copper pressure cap in one and left the other alone. The copper made a big difference, so I'll be using copper to try and treat the smell. Thanks for the help!
 

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