Day 9
Measured the sugars with Clinitest at .1-.2 %, so the fermentation is finished.
Tasted some of the free run in a wine glass. I can still smell the H2S. Put in a penny, and a few minutes later it seemed gone. The acid and tannins seem well balanced. Some mild fruit flavors. I think that aging on oak will help this wine.
Next decision: more racking and aerating or use copper sulphate?