Originally Posted by Dycokac
I'm in the same boat, started my first batch of apfelwein monday night, opened the room i'm fermenting it in and when i got within 3 feet or so of the carboy i detected fermenting apple smell...
How bad can it get? should i hope that my basement window in that room can be opened?
My whole brew room smelled and when I opened it up it started smelling up my living room too. Wasn't too bad though, just open a few windows and get some ventilation. I'm around 5 days now and the smell is starting to disappear.
I used Cooper's Ale Yeast and my brew consists of apple juice and dark brown sugar.
I added nutrients with the brew, still smelled alot! Like I said though, the smell isn't so bad now and will probably be gone soon as the fermentation slows more.
If it smells like that, I'm wondering what its tasting like now... I'll find out when I rack and add spices in the secondary.
If you haven't already, you can see my recipe posted in another thread in the Cider Forum.