Photopilot
Well-Known Member
I brewed the apple Graff on Sunday. I used nottingham yeast for the first time. It started off fairly slow barely bubbling the next morning. Which is strange as it looked like it was krausening. I put it in a warmer room and it picked up a little bit. On day two it was finally bubbling like I would expect but it smelled like sulphur. I have never smelled anything like it. Okay I have but not from something I intended to drink.
A search shows that this is common with apple products and Montrachet yeast. How about Nottingham, is this normal? Or is it an apple product issue? Is two days to strong fermenting normal?
I have heard good things about this yeast but I do not know if I can continue using it if it makes my house smell like this.
A search shows that this is common with apple products and Montrachet yeast. How about Nottingham, is this normal? Or is it an apple product issue? Is two days to strong fermenting normal?
I have heard good things about this yeast but I do not know if I can continue using it if it makes my house smell like this.