My three day fermenting mead is still bubbling at the airlock faster than once a second, but it is starting to smell like sulfur. I understand that this is probably due to nitrogen deficiency, which should be alleviated by diammonium phosphate. However, I do not have any diammonium phosphate, and probably can't get it quickly enough either.
Am I correct in thinking its a nitrogen problem, and if so, are there any other solutions for my problem? Thanks in advance.
Oh, and I have access to an aerator and bee pollen, but no real yeast nutrient.
Am I correct in thinking its a nitrogen problem, and if so, are there any other solutions for my problem? Thanks in advance.
Oh, and I have access to an aerator and bee pollen, but no real yeast nutrient.