I just put my first attempt at making cider into secondary. I used local UV cold pasturized cider. 5 gallon batch. Montrachet yeast. 4 lbs. white sugar, yeast nutrient, pectin, tannon. The yeast smelled like a giant fart. Is this normal? I used a plastic fermentation bucket for primary and i cut the hole for the airlock in the cover with a razor knife. It was not the most perfectly circular hole, but when I pushed the bung in for the airlock it looked pretty snug. After 2 days I saw no activity I feared there may be a couple pinhole sized gaps around the bung. I put plumbers putty around the bung and instantly the air lock was gurgling with crazy activity. My question is...is the cider OK? Could it be infected and undrinkable or with such high fermentation activity am I OK? Stupid elementary mistake I know, but I don't want to dump it if it will be alright. Another question is should the cider be crazy cloudy since I put it in the secondary fermenter, because it is? Last question. I have read the montrachet yeast stinks when it is fermenting and it definitly did, but will that smell be part of the flavor of the finished cider. How loneg should I keep the cider in the secondary before I bottle it and then how long should it be in the bottle before it is good to drink. I'm a beginner with cider so any help would be appreciated. Thanks.