corked???

[Thomas]

Tastevin,

Oddly, the government is smart on this one--aside from the potential medical problems copper can cause, it (as copper sulfate) can create a terrible blue haze going right down the center of the wine.

That, for a winemaker, should be enough motivation to stay clear...

But, and a big but, if you have a 1,000 gallon lot of Gewurztraminer that started with poor nutrition for yeast to eat, and ended smelling like a vat of rotting onions, copper sulfate is your only alternative! 'tis a tricky maneuver.