I opened my fermentation bucket today. Heres a little info, I had to repitch it since the gravity in 2 weeks went from 1.12 to 1.10. I pitched the new yeast last Friday and I checked it today its at a healthy 1.030 sitting at 11% alcohol i believe. Its 5 gallons with 15lb of honey so in another 5 days it should be at 14-15% alcohol. Anyways it had a strong alcohol smell, best way to describe the smell "nail polish remover" its a bit overwhelming. Its my first batch ever so I was expecting the scent of alcohol but didn't think it could be that strong. I'm hoping the veterans here could give me some feed back. Will the smell go away after i put it in the secondary where less yeast is present and fermentation has stopped? I did repitch with the original yeast still in the must, and I wonder if it reactivated once the healthy yeast started up. Leaving my batch with twice the amount of yeast required. Any insight?