I've just started my first few batches and all of them smell disgusting.
One 1-gallon batch was made from pasteurized store juice -- after fermenting great for a week, lotsa bubbles etc, I drank a sample and it doesn't taste like much of anything, but the smell of it is overpowering. Like rotten eggs.
I used 1 campden tablet, Lalvin EC1118 white wine yeast, and energizer.
Another 3-gallon batch, made from apples I pressed, started fermenting nicely a few days ago, and it also smells.
Nothing in my books said anything about this, but there are various mentions here of how smelly cidermaking can be. Would someone please confirm that the finished product won't taste/smell like this? I'm afraid that my larger batches will be ruined.
Is there anything I can do to reduce the smell in the end product?
Thanks in advance.
One 1-gallon batch was made from pasteurized store juice -- after fermenting great for a week, lotsa bubbles etc, I drank a sample and it doesn't taste like much of anything, but the smell of it is overpowering. Like rotten eggs.
I used 1 campden tablet, Lalvin EC1118 white wine yeast, and energizer.
Another 3-gallon batch, made from apples I pressed, started fermenting nicely a few days ago, and it also smells.
Nothing in my books said anything about this, but there are various mentions here of how smelly cidermaking can be. Would someone please confirm that the finished product won't taste/smell like this? I'm afraid that my larger batches will be ruined.
Is there anything I can do to reduce the smell in the end product?
Thanks in advance.