Making Shiraz wine at home.......Egg smell????

[Steff]

I am making wine for the first time at home. I have read many books and searched many a web-site for tips on making good wine at home. I purchased 10 boxes of Shiraz grapes, crushed them, added So2 during crush stage, added 80grams tartaric acid (ph level showed 3.7 initially) Specific gravity showed 1.095. Following day added yeast and allowed fermentation for 6 days. Pressed on the 6th day, stored juice (approx 115 litres) in plastic water storage containers fitted with fermentation locks. A couple of days later I noticed a rotten egg smell. Read the books and discovered it was due to the presence of Hydrogen Sulphide. Fermentation is still not complete.....air locks are still bubbling. What do I do to get rid of it? It was recommended that I transfer the wine to another container through a copper pipe....I tried this but it still smells a little....

Please help me!!!

Steve.