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
