I read this fix for H2S on another thread. It is also on grapestompers:
First, measure the amount of sulfites in your wine using a test kit
If deficient, treat wine to 50 PPM sulfites
Rack and splash - rack your wine two or three times, being sure to splash it around a lot as the wine goes from vessel to vessel. The aeration (introduction of oxygen) will help counteract the H2S.
Put the airlock back on and wait a couple of hours or overnight. If it still smells like rotten eggs, keep going...
Get a piece of copper (i.e. copper flashing) from a home supply store.
Pour the wine over the copper so that it runs over the surface of the metal into a receiving vessel.
Fine or filter the wine.
By now, the sulfur smell should at least be greatly diminished. If you can still detect a smell (we've heard that humans can detect H2S in quantities as low as 2 parts per billion), you might try to use an egg white or a gelatin fining agent and fine your wine. Add normal amounts recommended by the manufacturer.
Filter wine through a tight filter.
When all else fails you can use copper sulfate on your wine. A 0.1% solution added at about 0.5 ml per gallon, will give you about 0.3 PPM copper sulfate in your wine. BE CAREFUL. Remember, this stuff is poisonous. DO NOT EXCEED 0.5 PPM of copper.
Fine your wine with a bentonite or Sparkolloid fining agent. This will remove all the copper sulfate.
Filter wine if necessary to remove fining agent.