Pew!

[nardonir]

I threw together my first apfelwein this weekend. Started the yeast in a mix of juice and the rehydration water. Got very active fermentation one day later. Smelled good at first but now it smells like something crawled in the fermenter and died. Normal?

 

[olllllo]

Sulpher is normal.

 

[nardonir]

Thats what I figured, thanks... Also, should this be in the dark?

 

[olllllo]

Doesn't matter unless the sun is heating it up.

Light only matters for hopped beverages. That's what the skunking thing is all about.

 

[MikeRLynch]

If the smell doesn't subside within a day or two, add nutrient and swirl it around a bit. I've had more than one batch go sulfury on me and had to toss them. Apparently the yeast can sometimes overwork itself if it doesn't have enough to chew on, and sulfur smells (and tastes) can result. This has to be caught early to save, otherwise you're going around trying to find copper pipes to stick in your wine, and you don't want that now do you?

mike