Hi, All. I bottled some Apfelwein a couple of weeks ago and just cracked open a mildly carbonated bottle around noon. Just wanted to see how it was progressing as it is my first batch.
Anyway, the Apfelwein definitely has a sulfurous nose, garlic, I think--which is also present in the taste to some extent.
I added Campden to the apple juice 24 hours before I pitched rehydrated Montrachet. I also threw in Fermaid-K about 8 hours after inoculation and again about halfway through fermentation.
Is sulfur in the nose normal for a young Apfelwein, or did I screw this up somehow?
Any comments would be much appreciated as I am about to prepare another batch.