cklages
Well-Known Member
About a week ago I started a blueberry mead. After much reading I decided not to heat the honey (but I did sulphite for 24 hrs due to the berries) and to use staggered nutrient additions. After maybe 4 or 5 days (I need to keep better notes!) I noticed that there was a distinct sulphur aroma coming from the fermenter. I had never used d-47 before, but was a little suprised that a wine yeast was throwing that off. I added 1tsp DAP and 1 tsp fermaid K, gave it a good swirl and put it back in the chest freezer.
Its only about 12 hours later, the 'farty' smell is gone and its back to a more normal aroma. I don't know if it was the addition, or if I got a little O2 in there and that helped, or if all the swirling knocked a bunch of CO2 out and de-stressed the yeast a little, but I'm pretty happy either way.
I'm really hoping that this will be drinkable in 6 months, hopefully happy yeast will grant that wish.
Its only about 12 hours later, the 'farty' smell is gone and its back to a more normal aroma. I don't know if it was the addition, or if I got a little O2 in there and that helped, or if all the swirling knocked a bunch of CO2 out and de-stressed the yeast a little, but I'm pretty happy either way.
I'm really hoping that this will be drinkable in 6 months, hopefully happy yeast will grant that wish.