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Guess I got lucky I added more nutrients early on second day and agitated it as well but thankfully didn't make a geiser.

Thanks for the replies. I'm really hoping the smell goes away by the time the cider is ready. It has been 3 days and while it has gotten a little better the smell is still pretty potent.

I think I found my problem. My last batch I used Redstar Champagne and wanted to try it out again. Being kinda special I ended up grabbing Redstar Montrachet yeast instead lol. From what I have been able to find Montrachet is not a big fan of large amounts of sugar. I think this is why it is...

I pitched the yeast on 12/2. By 12/3 It putting off a very potent stench. I used the following ingredients: 5 gram packet Redstar Champange Yeast 5 tsp of yeast nutrient 4 gallons flash pasturiezed cider 1.6 pounds cane sugar On 12/3 I added 2 more Tsp of yeast Nutrient and agitated it...

Thanks for the amazing thread, I have gotten a lot of information from reading( some skimming lol)it. I actually used the caramel recipe to save my last batch that was really dry and tart. For my current batch I followed this recipe with the exception of using cane sugar and Redstar Champagne...