On Friday the 24th, I mixed up my ingredients for the recipe that Edwort had posted. I only wanted to make 2 1/2 gallons so I scaled everything down to fit my requirements. I pitched the montrachet yeast and let the little guys do their thing. I have yet to see any airlock activity. I opened my ale pail on saturday just to see what was going on inside there. There looked to be some foaming at the top, krausen, but the airlock hasn't budged once since I pitched my yeast. So I go in today to take the airlock off and peek through the little hole to see what the deal is. The entire top layer of the wort is covered in what look to be bubbles, about 50% more bubbles than when I checked on saturday. So is that fermentation? I've used this bucket numerous time so I'm sure it's not leaking the c02. My sanitation schedule is good, I've never had any issues, but the smell from my fermenter was of sulfur, the rotten egg smell. Is this the precursor to infection? Is it possible that my bucket is too big for the small amount of wort to be pushing out enough c02 to move the airlock (it's a 5 1/2 gallon). Sorry, no gravity readings so I can;t give you that info...I don't think I've ever used a hydrometer successfully so I stopped trying after six batches. I used 100% apple juice as well. I know that fermentation can take 3 days, but it's day four and I usually get airlock activity within 12 hours at the most. Any ideas?