damdaman
Well-Known Member
As in, worse than rhino farts (which I've experienced before). This has more of an edge to it, it's sharper, and there's no smell of "normal" fermentation accompanying it.
When I opened the bucket to stir it today I nearly got sick.
I pitched 1 packet of pasteur champagne yeast (3gal batch) after letting the must sit with campden tablets for 24 hours. Used plenty of nutrient (actually a bit more than necessary).
Is there anything I can do about this, or is my wine possibly going to be ruined? Or RDWHAHB? Maybe just stressed yeast as it gets off to a slow start due to the campden?
When I opened the bucket to stir it today I nearly got sick.
I pitched 1 packet of pasteur champagne yeast (3gal batch) after letting the must sit with campden tablets for 24 hours. Used plenty of nutrient (actually a bit more than necessary).
Is there anything I can do about this, or is my wine possibly going to be ruined? Or RDWHAHB? Maybe just stressed yeast as it gets off to a slow start due to the campden?