From The Homemakers Wine Manual:
Removing H2S by Racking
Hydrogen sulfide should be removed promptly because it becomes more difficult to remove the longer it stays in the wine. Home winemakers often use the following procedure to remove mild cases of hydrogen sulfide from wine. (1) About 50 milligrams per liter of sulfur dioxide is added to the wine (1/4 tsp. of sulfite powder in 5 gals) when fermentation is complete. (2) The wine is then aerated by racking with a great deal of splashing and bubbling to blow off the H2S gas. (3) The sulfur dioxide in the wine converts a small amount of hydrogen sulfide back into elemental sulfur, and the sulfur settles to the bottom of the storage container. (4) After a week or two, the wine should be racked or filtered to remove the elemental sulfur, or the smell may reappear. Sometimes a stinky wine needs to be racked two or three times to remove the stench completely. Aeration is often effective in treating mild cases of hydrogen sulfide. But, aeration should always be used with caution. Aeration may oxidize mercaptan in the wine into disulfide, and disulfide is as stinky as H2S and much more difficult to remove.
Removing H2S with Copper Sulfate
Copper converts hydrogen sulfide gas in wine into a solid material called copper sulfide and the copper sulfide has no odor. Copper sulfide is not soluble in wine, and it settles to the bottom of the tank. After a few days, the winemaker racks or filters the wine off the copper sulfide residue. Some home winemakers rack their stinky wine through a clean piece of copper screen, or they place a few copper pennies in the wine container. But, placing copper metal in wine is not a good idea. Wine has a low pH, and acid in the wine can easily dissolve too much copper. Excessive amounts of copper may be deposited in the wine, so copper metal in wine should be used with care. Professional winemakers prefer to use a 1-% solution of copper sulfate pentahydrate to remove H2S because the amount to copper added can be accurately measured. A simple method of removing H2S is to add enough 1-percent copper sulfate solution to produce about 0.1 ppm of copper in the wine. Then the wine should be stirred thoroughly. Then, after a few hours, the wine should be carefully smelled. Table 13 shows how much of the 1-percent copper sulfate solution is needed to produce a 0.1 ppm treatment. One treatment is often enough, but a second or even a third treatment may be necessary for difficult cases. The wine should be left undisturbed for several days after this treatment so the copper sulfide (a very fine black powder) can settle to the bottom of the container. Then the wine should be carefully racked off the copper sulfide residue.
The following rules may be helpful when using copper to remove hydrogen sulfide odors from wine. (1) Never add copper to active fermentations. Copper sulfate added during fermentation often causes more hydrogen sulfide to be formed. (2) Only small quantities of copper sulfate solution are required, so use a pipette and measure carefully. (3) Add the 1% copper sulfate solution in small (0.1 ppm) doses rather than a single large dose. Very little copper will remain in the wine when copper sulfate is used in this way. More copper can be added if needed, but excessive amounts of copper are difficult to remove from wine. (4) The TTB limit for copper in wine is 0.5 ppm so avoid adding much more than 0.5 ppm total.
If you still are worried still about copper, I have read that sparkalloid is good at removing copper ions.