I have been working on a mead of Cherry Juice, Oats, Honey, and Sugar, and it has been fermenting very srongly, but it seemed to have bubbled up and gotten some liquid into the airlock. I cleaned out the airlock a few days ago, but now the mead has started to smell of sulphur. Will this go away? If not, will it affect the taste? Thanks ahead of time for the help
I just brewed an IPA last week and the first few days in primary it smelled like rotten eggs. It's a Two Hearted Ale clone that I've decided to name Who Farted? Ale because of the smell coming from the fermenter. I had just read Charlie Papazian say that this is common and a change in temperature might make it the smell go away so I wasn't worried about it. It's been in primary 5 days now and the smell is gone.