This is my first attempt at making wine, but i have successfully made beer for a year now, many batches! Well, I am making crabapple wine. I followed directions completely, and of course everything was sanitized. I have the must in a 5 gallon beer fermenter with an air lock on it. When i take the lid off to stir the must, it is really sizzling in there...........fruit looks fine, when i stir it it really starts sizzling even more. If you dare to put your head in the bucket and take a whiff, it is sort of an oxygen dpleted area...does not smell bad, really, but not sweet or apple odor at all. Should i be alarmed or is this normal for this first week before i siphon off into another container and leave the fruit behind?