Young Apfelwein got garlic

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.

Thanks!

I can't say that garlic is normal, but the sulfur smell will subside over time. Let it sit for a few months and you'll notice an overall improvement in smell as well as alcohol mellowness.

Sulfurous is usually that rotten egg smell, I wouldn't call it garlic at all. Microbial spoilage can cause a rotten onion type smell which may seem like garlic, I hope it isn't this because it will only get worse.

Yeah I have a batch brewing and the rotten egg smell has me thinking of moving it to our basement!!!

But an air freshener fixed that and now I can only smell it when I sniff the airlock.