I have a similar situation... I racked from the primary at 1.04 with no odor detected. Now the airlock is bubbling with an odor of eggs. I added 1 tsp of yeast energizer and spalsh racked three times... the smell is still there. Would stirring with a copper pipe help? If so, how long should I stir? Thanks for your help...
The wine is a Vintner's Harvest 96 oz Black Currant juice following the 3 gallong recipe.
You need to make sure the problem is one that copper can cure.
First, put about a half cup sample in a glass. Smell the wine and remember how strong the starting smell is. Add two or three clean, shinny pennies to the glass and swirl for a minute or so. Smell the wine in the cup and determine if the smell has lessened.
Repeat this if necessary until the smell diminishes. Even though a copper penny has some other things in it besides copper, it will still work for this test.
If it does diminish considerably, you have SO2 and copper will correct the problem. It just might take more than one application and more than one splash racking.
Stir your whole batch of wine with a cleaned, sanitized copper tube. Or, you can tie onto your stirring spoon one of those copper pot scrubbers that is a bushy mess of copper. Just make sure it is new, clean and sanitized.
Either way, stir until the smell is gone. Try not to stir in any air.
Several splash rackings may require you to add some additional Kmeta to compensate for the additional oxygen introduced during racking.
I was able to use this method to save an expensive Pinot Noir kit. Hope it works for your wine.