I'm getting ready to make my first mead. I'm making a 1 gallon batch and decided to make a yeast starter. I've been doing beer for a while now and I've never made a starter. For this batch I boiled about 3/4 of a pint of water, cooled it to about 90 degrees. Added some honey ~1/4 cup or so, some Go-Ferm yeast nutrient, aerated, and added my Cote des Blancs yeast packet. Within minutes, the yeasties were starting to activate. I covered with some plastic wrap, covered, and let it sit overnight. When I got home from work, I took the plastic wrap off and the starter smelled distinctly like rotten eggs. After the initial punch in the nose, I smelled again and the smell was more like strong yeast and fruit. I've got another dry packet of Cote des Blancs that I can use. I'm very hesitant to put this in my batch tomorrow, but I've read several accounts of this being relatively normal... Opinions?
Thanks..
Thanks..