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

[Steff]

Hi and thanks for your reply. I now have several questions as a result of
your response. Why is copper so dangerous??? Is it dangerous used in the
form I mentioned???? That is running the wine through a pipe? Secondly,
why do so many references talk about the importance in adding SO2 when
crushing to prevent oxidation? If not before fermentation, when should I
add SO2? I have got a pack of Tannisol tablets........should I add any when
I rack for the first time (it will have been 2 weeks since crushing this
weekend, and I plan to rack the wine then)????

Many thanks...