Heyo! I know some of y’all are struggling with this too. On day 4 or so of my 5 gallon Apfelwein batch (EdWorts), I awoke to an awful STANK. The whole house smelled like a rotten egg fart. Upon further research I discovered this was a fairly common thing, especially with red star yeast and apple wine. Lots of people say it’s a totally normal thing and will dissipate with time. But others say it’s a sign of stressed yeast. But having made apple wine that went sour in the past, I didn’t even want to risk it with 5 gallons. I gave it a couple days to dissipate to no avail. So I aerated the wine by an aggressive shake to start. Helped a bit but def not taking it away. So I decided to get some FERMAID K in hopes that it would resolve this. And sure enough! I came home from work and there’s ZERO SULFUR SMELL. NO RHINO FARTS. Smells like a sour apple candy now. So I just wanted to say:
TL;DR - Rhino farts turned out to be stressed yeast (in my case) and not a totally normal thing. FERMAID K at 1.25g/gallon. Good luck!
TL;DR - Rhino farts turned out to be stressed yeast (in my case) and not a totally normal thing. FERMAID K at 1.25g/gallon. Good luck!
