Hi! So this is our first ever wine (why did we try bananas first lol) okay so I have a few questions and concerns:
1. So it’s day 5 and no bubbling from the airlock, I can hear it bubbling when I have my ear next to it. It’s 18-20 Celsius in the fermenter.
2. It smells like strong rotting banana which duh I guess it is but should I be worried?
3. We made a 25 Litre Fermenter and the wine only uses 1/6 of it, should I be worried that the excess space will be too much air (causing oxidisation) or not easy enough for the c02 to escape?
I’m sorry if they’re dumb questions, I thought I had done my research but I’m still really clueless!
Thanks in advance!
1. So it’s day 5 and no bubbling from the airlock, I can hear it bubbling when I have my ear next to it. It’s 18-20 Celsius in the fermenter.
2. It smells like strong rotting banana which duh I guess it is but should I be worried?
3. We made a 25 Litre Fermenter and the wine only uses 1/6 of it, should I be worried that the excess space will be too much air (causing oxidisation) or not easy enough for the c02 to escape?
I’m sorry if they’re dumb questions, I thought I had done my research but I’m still really clueless!
Thanks in advance!