So, I made a gallon of mead a month or so ago. It's been fermenting and bubbling. Today, I popped the top to see how it smelled.......yuck! It smelled sulferish......
I followed a recipe from some random YouTube guy.....
64oz local honey, some yeast nutrient, and lavlin 1118. Will it improve? Is this normal? Should I dump it?
I followed a recipe from some random YouTube guy.....
64oz local honey, some yeast nutrient, and lavlin 1118. Will it improve? Is this normal? Should I dump it?