alane1
Well-Known Member
Last Sunday I purchased 6 gal of fresh pressed apple juice with an OG of 1.048. My procedure was crush 6 campden tabs and rack juice onto that and pectic enzyme, wait 24 hours and added 1tsp DAP and pitched rehydrated yeast(S-04). The fermentation has started but I'm getting a nasty smell from the airlock. My question is, do I do a staggered nutrient addition, hit it with pure o2 or both? I apologize in advance if this topic has been covered a million times but the search isn't working on my computer.